Is there anything more synonymous with British summer than scones with jam and cream? It was something I really missed when I first went vegan, but no more! This vegan scone recipe is super easy and quick to make, and really versatile too. I’ve made pretty classic ones here but you can use whatever fruit you like – use another kind of sugar, add spices, or even go savoury (I really want to try a ‘cheese’ and walnut version).
I tried to get hold of the new Elmlea plant double cream to serve these with but to no avail, so I made some cashew ‘clotted cream’ instead. I am a staunch ‘cream first’ person – in my mind it replaces the butter, but it’s also just how I was brought up doing it. It’s about this time of year that a few old school friends and I tend to get into the jam/cream first debate, so I’ll simply say that however you do it is up to you!
Ingredients (makes 9):
– 240ml oat milk (or other plant-based milk)
– 1 tbsp white wine or cider vinegar
– 400g self-raising flour
– 80g dairy-free spread
– 40g caster sugar
– 100g sultanas
– demerara sugar, to sprinkle
- Measure the oat milk into a jug. Stir in the vinegar and set aside.
- In a mixing bowl, use the tips of your fingers to gently rub the spread into the flour until it’s all incorporated. Stir in the sugar, sultanas and a pinch of salt.
- Make a well in the centre and add just enough of the milk mixture to make a slightly sticky dough (you may not need all the liquid). Transfer to the fridge to chill for 10-15 minutes. Meanwhile, preheat the oven to 220°C and lightly grease a large baking tray.
- Lightly dust a clean worktop with flour. Gently roll out the dough to about 3cm thick, then stamp out rounds with a 7cm cutter. Transfer to the tray and repeat to make 9 large scones.
- Brush the tops with a little more oat milk and sprinkle with demerara sugar. Bake for 12-16 minutes, or until pale golden. Transfer to a wire rack to cool a little before eating.
Find a step-by-step video for this recipe on my Instagram stories