An English tea break would be incomplete without some mouthwatering scones with clotted cream on the side. Here we cover two recipes for vegan scones and clotted cream, which are just as good as the real thing.
Renowned as a quintessentially English afternoon tea treat, freshly baked scones and delicious clotted cream are easy to make in next to no time. Best of all, you can do this without eggs and dairy, while still retaining the light and fluffy texture that make scones a timeless favorite.
How to Make Vegan Scones
- 1¾ cups of vegan flour
- ¼ cup vegan sugar
- ⅓ cup vegan butter
- ¼ cup fresh blueberries, optional
- ⅓ cup aquafaba, whisked
- 3 to 4 tablespoons homemade oat milk + extra for brushing
- A little extra flour for rolling
Vegan Scone Instructions:
- Sift flour into a large mixing bowl, then add the sugar.
- Rub the vegan butter into the flour gently and evenly with your fingers.
- If using blueberries, add them to the mixture and then add the oat milk.
- To use aquafaba as a vegan egg substitute, you will need to whisk it until light and fluffy. This works best if you have an electric mixer or stand mixer, and it will take approximately 10 minutes.
- Pour the whisked aquafaba onto the dough. Mix it in with a spoon, then bring the mixture together gently with your hands. The dough should be soft and not too sticky. If the dough seems too dry, add more milk.
- Form the dough into a ball and place on a lightly floured surface. Use a rolling pin to evenly roll it until it’s roughly half an inch thick.
- Use a pastry cutter to cut out each scone. Make sure the cutter goes all the way through the dough. If you don’t have a cutter, you can just use an empty cup or glass.
- Bring the remaining dough together and repeat the cutting process.
- Put scones on a baking tray and brush each one with a little oat milk on top to help them turn a golden brown when baking.
- Place them on the top shelf of your oven and bake for 12-15 minutes at 420°F or until they have risen and are a light golden brown.
- Remove from oven and place on a cooling rack.
Note: If this is your first time baking scones, it is crucial that you not overwork or knead the dough too much. Doing so will activate the gluten in the flour, making your scones hard and chewy instead of light and fluffy.
Making Vegan Clotted Cream
No vegan scone is complete without the addition of delicious vegan clotted cream. Here’s how to make it:
- ¼ cup of vegan butter
- ½ cup + 2 tablespoons of powdered sugar (tip: 5 Powdered Sugar Substitutes and DIY Powdered Sugar)
- 4 to 6 tablespoons of coconut cream or a coconut cream substitute
- Mix your vegan butter and powdered sugar together using a whisk.
- Keep whisking for a few minutes until you have a thick and silky texture.
- Add the coconut cream a little at a time until you have a light fluffy cream free of any lumps.
- Store in the fridge until you need it or serve with your vegan scones straightaway. Your vegan clotted cream will usually keep for up to three days in the fridge if stored in a sealed container.
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