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Vegan Scones with Cream

Course: Dessert


For the scones

  • 250 g self raising flour
  • 40 g caster sugar
  • 40 g vegan spread
  • 125 ml almond milk plus a little extra for glazing
  • pinch of salt

For the cream

  • 80 ml coconut cream
  • 2 tbsp caster sugar


  • First, preheat the oven to 200 C and line a baking tray with baking parchment.
  • Mix the flour, sugar, salt and soya butter and rub until they resemble breadcrumbs. Gradually add the almond milk to the mixture to form dough. At this point you can add sultanas or any other dried fruit you like to flavour your scones - i kept mine plain as that's how i like them!
  • Using a rolling pin, roll out the dough onto a floured surface until 2cm thick and cut out 6-8 scones using a cutter.
  • Place your scones on a baking tray, and brush the tops with a little almond milk. Bake for around 15-20 minutes (until risen and golden brown).
    You can serve them warm, or allow to cool on a wire rack.
  • To make the cream, gently remove the lid from the can (try not to shake the can too much as what we want is the thickened cream that sits at the top and not the liquid that usually sits at the bottom of the can) and place in a bowl.
  • Beat with a whisk for a few seconds or until creamy. Add in the caster sugar and beat for 1-2 minutes or until smooth. You can use it immediately or leave in the fridge for a good few days - remember the cream will harden once refrigerated, so take out the fridge 30 minutes before serving.
  • Now all you need to do is slice your scone in half and add the jam and cream. I personally go for the jam on first and then dollop the cream on top. I like to serve mine with a homemade raw raspberry jam - see my raw raspberry jam recipe here - it's super simple!