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!
- 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
- Preheat the oven to 200c / 390f and line a baking tray with greaseproof paper.
- 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 milk 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 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.
- 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! (See recipe below)
- 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
- Use an electric whisk or stand mixer to mix together the vegan butter and icing sugar, creating a buttercream.
- 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.)
- Use right away or chill in the fridge. Can be kept refrigerated for up to 2 days, covered in cling film.
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