Project Description

Scones were the first thing I learnt to bake as a child and have been a regular favourite in my kitchen ever since. When I started creating vegan recipes, I knew scones had to be one of the first things I had to “veganize” and I’m super happy with the results! These scones are light and fluffy, just like I wanted.

The clotted cream proved more of a challenge and it took me a few trials and errors to come up with something I loved – a mixture of vegan butter, icing sugar and coconut  cream to create a cheat’s version of clotted cream. It tastes AMAAAAZZZINNGG.

Follow the recipes below to make your own delicious vegan cream tea…

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!

Vegan Scones
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Light and fluffy scones made with no eggs or dairy
Serves: 15
Ingredients:
  • 475g self-raising flour
  • 70g caster sugar
  • A pinch of salt
  • 75g vegan spread (I used Vitalite)
  • 240ml almond milk (or other dairy-free milk) + extra for glazing
  • (optional) handful of dried fruit to make fruit scones
Instructions:
  1. Preheat the oven to 200c / 390f and line a baking tray with greaseproof paper.
  2. In a large mixing bowl, stir together the flour, sugar and salt.
  3. 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.
  4. When the butter is fully incorporated and the mixture resembles a dense sand, slowly add the milk and mix until it forms a soft dough.
  5. Turn out onto a lightly floured surface and kneed briefly. Add the dried fruit at this point, if using. Flatten into a ¾ 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.
  6. Bake for 10-12 minutes until lightly golden.
  7. Enjoy warm from the oven with some vegan butter & jam or cooled with some vegan clotted cream! (See recipe below)
Vegan Clotted Cream
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Vegan’s cheat’s clotted cream with a subtle coconut flavour. So delicious!
Ingredients:
  • 50g vegan butter (I used Vitalite)
  • 75g icing sugar, sifted
  • 4-6 tbsp coconut cream – If you can’t find coconut cream, use a chilled can of coconut milk and scoop the fat from the top
Instructions:
  1. Use an electric whisk or stand mixer to mix together the vegan butter and icing sugar, creating a buttercream.
  2. Keep whisking, adding the coconut cream in a little bit at a time until it resembles a light fluffy cream and you’re pleased with the taste (you may want to add more coconut cream to make it less sweet.)
  3. Use right away or chill in the fridge. Can be kept refrigerated for up to 2 days, covered in cling film.