Ah, the humble scone. Venture anywhere in the “West Countr” of this little old English Isle and you’ll likely be met with sign after sign trying to tantalize you with “English Tea for Two.” This always includes the cutest bone china and giant scones slathered with jam and clotted cream. Only, it’s rare you’ll find a vegan option. One day, alas…
This year, I’ll be picnicking down west with my homemade vegan scones in tow. Accompanied by local jam and homemade coconut clotted “cream” to sandwich them together, I can almost taste the wild strawberries that I’ll be foraging to go alongside already.
If you’ve never had a scone, you’re in for a treat. They’re the perfect anytime-of-day snack and extremely versatile. You can mold the recipe as you like; either sweet or savory. This one is intended to be sweet and can be pimped out with the dried fruit of your choice. But for variation, omit the sugar, jam and clotted cream and instead try with nutritional yeast and chopped jalapeños for a savory side dish or snack. Get creative!
But if it’s simple and perfect tea for two that you’re after, look no further. Serve with English Breakfast tea with a splash of oat milk for perfection.
Ultimate Vegan English Scones with Coconut Clotted Cream
- 3 1/3 cups self-rising flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/3 cup + 1/4 cup vegan butter (chilled)
- 1 cup + 2 tablespoons oat milk
- 1 can full-fat coconut milk
- 1/2-2/3 cup powdered sugar
- 1/2 teaspoon vanilla
1. Preheat oven to 390°F/200°C and grease 2 x baking sheets.
2. In a large bowl, combine flour, sugar and salt.
3. Cut the butter into small 1/2 inch-sized pieces and drop onto the dry mix. Using fingers, rub the butter into the flour. This should take about 10 minutes and the end result is a mix resembling sand.
4. Add in the oat milk and combine the mixture to form a soft, airy dough. Don’t over-knead.
5. On a lightly floured surface, roll out the dough to about 3/4 inch thickness and cut out the scones with a cookie cutter. (You can use a small glass if you don’t have a cookie cutter.)
6. Place up to 9 scones on each baking sheet and brush a small amount of oat milk on each.
7. Bake for approximately 12 minutes until golden-brown on top.
8. Enjoy straight from the oven while warm, or cool and store in an airtight container, warming again before serving if preferred.
COCONUT CLOTTED CREAM
1. Soften 1/4 cup butter in a large bowl and beat in 1/2 cup powdered sugar.
2. Open can of coconut milk and transfer the solidified creamy part from the top of the can into the mixing bowl. Beat into the sugar/butter mix.
3. Add remaining powdered sugar and beat with electric whisk until stiff peaks form. Use immediately or refrigerate for it to hold its texture. Will keep in the fridge for up to 3 days.
Also by Kat: Easiest Crowd Pleasing Vegan Cinnamon Rolls
Related: Gluten-Free Vegan Bundt Cake
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Photos: Kat Kennedy