A classic British scone made vegan! This recipe is pure baking therapy and the result is just like the dairy-laden kind. Enjoy with some clotted cream and jam.
Scones are my number one obsession, when it comes to baking. I had to share this vegan scones recipe along side my Vegan Afternoon Tea guide, where I share more recipes and tips.
They were the first thing I learnt to bake as a child and have been a regular favourite in my kitchen ever since. If any of you have a copy of my cookbook, you’ll see a photo of this on the first page!
This recipe is 100% the one I make most from my blog. These scones are baked almost weekly. And with good reason, because they’re so delicious.
I don’t reserve scones for just special occasions, they’re an every day favourite in my house, but every now and then it’s nice to “dress them up” with a selection of jams, clotted cream and perhaps some strawberries too to make a quintessentially British treat!
These scones are:
- Light and fluffy
- Easy to make
- Dairy-free
- Vegan
- Eggless
📖 Recipe
Vegan Scones with Clotted Cream
Light and fluffy vegan scones, perfect served as part of an afternoon tea.
Ingredients
- 240 ml unsweetened dairy-free milk
- 1 tbsp white or apple cider vinegar
- 475 g / 16 ¾ oz / 4 cups self-raising flour*
- 50 g / 1 ¾ oz caster sugar
- 85 g / 3 oz vegan butter spread
- (Optional) handful of dried fruit, to make fruit scones
- Extra milk or aquafaba, for glazing
- Vegan clotted cream
Instructions
- Preheat the oven to 200c / 390f and line a baking tray with parchment paper.
- Mix the milk and vinegar together in a jug, allowing it to curdle and create a "buttermilk".
- In a large mixing bowl, stir together the flour, sugar and salt.
- Add the vegan butter in a tsp at a time and use your fingers to rub it into the flour. Alternatively, use a food processor or stand mixer.
- When the butter is fully incorporated and the mixture resembles a dense sand, slowly add the buttermilk mixture and mix until it forms a soft dough.
- Turn out onto a lightly floured surface and kneed briefly. Add the dried fruit at this point, if using. Flatten into a 1-inch thick dough and cut out the scones using a small cookie cutter or upside down glass. Transfer the scones to the baking sheet and brush with a small amount of almond milk or aquafaba.
- Bake for 10-12 minutes until lightly golden.
- Enjoy warm from the oven with some vegan butter & jam or cooled with some vegan clotted cream!
Notes
*Self-raising flour already contains salt and raising agents but if you can't get hold of any - just use plain flour with 2 tbsp baking powder, ½ tsp bicarbonate soda and a pinch of salt.
Nutrition Information
Yield 15 Serving Size gAmount Per Serving Calories 208Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 454mgCarbohydrates 35gFiber 1gSugar 6gProtein 4g
Emily Aagaard says
These scones look gorgeous!!! I’ve recently fallen in love with scones, clotted cream, and jam, but they’re not the most healthy thing! So glad to find a vegan alternative to clotted cream!! Will definitely have to try this, thanks for sharing!
Sharpy says
Reading the comments I decided to try adding the lower amount of icing sugar (50g) which still turned out pretty sweet (and I have a sweet tooth). It also looked a little runny and slightly lumpy/separated. As such, I took another suggestion from the comments and added a bit of flour after adding the coconut cream. It all changed, becoming creamy, thick and less sweet. It also bulked up the mixture.
So, my suggestion for amended recipe:
50g icing sugar blended with 50g vegan butter
Gradually mix in 5 tbsp coconut cream
Gradually add plain white flour until desired consistency (~25g should be fine)
SharLise says
You may want to cook the white flour in your microwave in 30 seconds intervals until the flour reaches 160 F. It kills off any potential bacteria in raw flour. Then add to to your recipe. 😊 https://honeyville.com/blog/how-make-raw-flour-safe-eat/
Šárka says
Tried it today. Didn’t go so well. Even though I did everything as described, the scones didn’t rise at all in the oven and the clotted cream curdled dreadfully. Dammit.
Ecfinn says
The clotted cream didn’t turn out. :( I had the same issues noted by others: would not thicken and was too sweet. I wound up inventing my own based on my recent memory of clotted cream: I used vegan cream cheese, vegan butter, sugar, and coconut cream. Turned out great. Thanks for the idea.
Stephanie says
This is a wonderful recipe! I made them this morning and my family ate them right up! The clotted cream was a lovely consistency (a bit sweet for me as I think I added a little extra sugar, but still very nice). My daughter said we were having a royal tea.