Vegan Scones Recipe with Clotted Cream

Vegan Scones Recipe with Clotted Cream
10
Vegan, Dairy Free
STORAGE
Store in airtight container for up to 3 days.

Bake these tasty mini vegan scones for afternoon tea. An egg-free and dairy-free recipe, perfect to enjoy with a cup of tea. The comforting taste of a classic scone with a vegan twist and indulgent clotted cream topping. 


Ingredients
Equipment
  • Baking Paper
  • Baking Tray
  • Mixing Bowl x 2
  • Wooden Spoon
  • Cup
  • Flat Surface
  • Mini Circle Shape Cutter
  • Glazing Brush
  • Fridge
  • Oven
  • Toothpick
  • Sharp Knife
Method

Print

  1. Firstly, line up some baking paper on a tray.
  2. Next, place the dry scone ingredients; flours, coconut sugar, cream of tartar and baking powder into a mixing bowl. Mix these a little together.
  3. Then, add the vegan butter to the mixing bowl and squash it a little with a wooden spoon.
  4. Chaff the butter into the mixture with your hands, this is not kneading - this mixture needs to be handled as little as possible, so that it's crumbly not smooth.
  5. Next, add the vanilla extract and coconut milk, a cup at a time. The mixture must be wet and sticky at this point.
  6. Gather the mixture into a big dough and make space on a flat surface or table top and springle some extra flour dust down.
  7. Use your hands to press the dough down gently from the centre outwards so that the dough spreads out to an inch thick. 
  8. Either use a mini circle shape cutter or your eye to create golf ball size pieces of the dough for your mini scones. 
  9. Place the mini dough scones on the baking tray and lightly pat down the top. 
  10. Then, use a brush to lightly glaze the scones with coconut milk.
  11. Refrigerate for 30 minutes to let them rest.
  12. Pre-heat the oven to 200 degrees c for at least 10 minutes. 
  13. Place the chilled scones into the oven for 8 - 15 minutes (keep watch, as this is dependant on your oven type) until golden brown. 
  14. To check if the scones are cooked - poke a toothpick down the middle, if the toothpick comes out sticky give the scones a few more minutes in the oven until the toothpick comes out clean.
  15. To make the clotted cream add all the ingredients into a mixing bowl and combine together well with a spoon for a few minutes. 
  16. Slice scones in half with a sharp knife to avoid crumble and top with a layer of jam, a layer of cream and a fresh strawberry. 
  17. Eat and enjoy with a cup of tea! 
Vegan Scones Recipe with Clotted Cream Vegan Scones Recipe with Clotted Cream Vegan Scones Recipe with Clotted Cream

Click to enlarge

Variations

The Soya Flour can be replaced with Flaxseed Flour for a different taste. 

12 April 2018 - 2:11pm

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