Category: Baking & Desserts

British Scones (Vegan | Dairy-Free)

Easy Vegan British Scones

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These vegan British scones are incredibly easy to make, budget-friendly at just 15p each, and taste just as delicious as the classic version—with no dairy or eggs needed!

There’s nothing quite like a warm, freshly baked scone topped with fruity jam and a dollop of cream. It’s one of those simple pleasures that feels like a real treat! These British scones are ideal for weekend baking, tea parties with friends, or simply enjoying a moment of indulgence midweek.

British Scones (Vegan | Dairy-Free)

I first created this scone recipe over a decade ago, and I’m still baking it today! In fact, this was the recipe that landed me a finalist spot in PETA UK’s very first ‘Great Vegan Bake-Off’ way back in 2013! You’ll also find it on page 47 of the Bit of the Good Stuff Cookbook. I’m so happy to finally re-share it here on the blog—with a fresh new look and set of photos.

These scones are so easy and inexpensive to make, using just a few pantry staples!

Ingredient Costs

Here’s a quick breakdown of the costs, sourced from Tesco where I currently do my main grocery shop (prices listed are for June 2025):

  • 300ml / 1¼ cups soya milk (Tesco Longlife) – 38p
  • 10ml / 2 tsp apple cider vinegar (Tesco) – 4p
  • 270g / 2 cups plain flour (Tesco) – 14p
  • 270g / 2 cups fine wholemeal or chapatti flour (Tesco Medium Chapatti Flour) – 26p
  • 18g / 4 tsp baking powder (Stockwell & Co) – 7p
  • 90g / 6 TBSP vegan butter (Flora Buttery) – 38p
  • 36g / 3 TBSP unrefined cane sugar (Billingtons Golden Caster) – 10p

Total cost: £1.37
Cost per scone: 15p

British Scones (Vegan | Dairy-Free)

Top Tips & FAQs

How do you get the perfect scone texture?

  • The key is minimal handling. As soon as the dough starts coming together, turn it out onto a floured surface and avoid kneading it. Overworking the dough will make the scones tough or chewy.
  • Roll it to a thickness of between 2.5 cm – 3 cm (1 inch – 1⅓ inches) for the best rise. And remember, when using a cutter, press straight down and lift up – don’t twist or you’ll end up with funny shape scones! 
  • A hot oven is essential too. It helps the scones puff up quickly, giving you that soft interior and crisp top.

What’s the best plant milk for vegan scones?

  • Soya milk is my go-to for baking. It has a higher protein content than most plant milks, which helps with browning and structure. When mixed with vinegar, it curdles and mimics buttermilk—ideal for achieving that classic scone texture.

Recipe Card

British Scones (Vegan | Dairy-Free)

Easy Vegan British Scones

These quick and easy vegan British scones are dairy-free, egg-free, and budget-friendly—yet every bit as delicious as the classic version! Perfect for cream teas, elevenses and as an afternoon treat!
Print Recipe Pin Recipe
Hands on time 20 minutes
Total Time 35 minutes
Course Afternoon Tea, Celebrations, Elevenses, Treat
Cuisine English
Servings 9

Ingredients
 

  • 300 ml / 1¼ cups soya milk
  • 10 ml / 2 tsp apple cider vinegar
  • 270 g / 2 cups plain (all-purpose) flour
  • 270 g / 2 cups fine wholemeal (whole wheat pastry) flour or chapatti flour or sub with more plain flour
  • 18 g / 4 tsp baking powder
  • ¼ tsp salt
  • 90 g / 6 TBSP chilled vegan butter or dairy-free spread (I use Flora Buttery or Vitalite)
  • 36 g / 3 TBSP golden caster (unrefined cane) sugar
  • A little extra soya milk for glazing

Filling Ideas

  • Vegan buttery spread
  • Strawberry jam or fruit spread (we love St Dalfour)
  • Coconut Whipped Cream*

Instructions
 

  • Preheat the oven to 220°C (200°C fan) / 425°F. Line a large baking tray with non-stick baking paper.
  • In a jug, whisk the soya milk and vinegar together. Set aside while you prepare the dry ingredients.
  • In a large mixing bowl, combine the flours, baking powder, and salt. Rub in the vegan butter/dairy-free spread using your fingertips until the mixture resembles fine breadcrumbs.
  • Stir in the sugar.
  • Make a well in the centre and pour in three-quarters of the milk mixture. Gently stir with a spoon to combine. Add the remaining liquid a little at a time, using your hands to bring the mixture together into a soft, slightly sticky dough. (Depending on the type of flour you use, you may not need all the liquid). Do not overwork the mixture, as this will result in heavy scones.
  • Tip the dough onto a lightly floured surface. Sprinkle a little flour on top and gently roll out to a thickness of around 2.5cm – 3cm / 1 inch – 1⅓ inches.
  • Using a 7.5cm / 3 inch metal pastry cutter, cut out rounds. Swiftly press straight down and lift—don’t twist! Place the scones onto the prepared tray.
  • Re-roll the scraps as needed, handling the dough as little as possible.
  • Brush the tops with a little soya milk, for a golden glaze.
  • Bake for 15 minutes, or until lightly browned on top. Leave to cool slightly, before serving.

Notes

Serving & Storage
These scones are best enjoyed fresh, but they’ll keep in an airtight container for a couple of days. They also freeze really well. I like to keep a stash in an airtight freezer bag, ready for whenever a scone craving hits!
* My easy Coconut Whipped Cream recipe can be found here.
Keyword Dairy-Free, English Scones, Vegan, Vegan Afternoon Tea, Vegan Baking, Vegan Cream Tea, Vegan Scones
Tried this recipe?Let us know how it was!

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British Scones (Vegan | Dairy-Free)

If you make these British Scones, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

———————

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Coconut Whipped Cream (Vegan / Dairy-Free)

Coconut Whipped Cream


British Scones (Vegan | Dairy-Free)

Coconut Whipped Cream (Vegan / Dairy-Free)

Published on by SharonLeave a comment

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Lightly sweetened with a hint of vanilla, this dreamy coconut whipped cream is a delicious dairy-free alternative to traditional clotted cream. It’s quick and easy to make, and perfect for topping scones, fresh fruit, and all your favourite desserts.

We especially love serving it as part of a Vegan Cream Tea, alongside freshly baked scones, strawberry jam, and a pot of tea. It’s also wonderful paired with strawberries for a plant-based twist on the classic Strawberries & Cream dessert.

This recipe was first published in the Bit of the Good Stuff Cookbook (back in 2016), and it’s still my go-to dairy-free cream to this day. I’m so happy to finally be sharing it on the blog!

British Scones (Vegan | Dairy-Free)

Top Tips & FAQs

Where can I find coconut cream?
In the UK, coconut cream is available in larger supermarkets—usually in the world food aisle near the coconut milk. My favourite is Sainsbury’s own-brand coconut cream (which comes in a handy tetra pak).

Why chill the coconut cream?
Chilling allows the cream to separate from the water and firm up—essential for that rich, clotted cream-style texture. Once chilled, the solid cream rises to the top, and that’s the part we want! Just be sure not to shake the container before opening, or the cream and water may remix.

How do I stop the cream from melting?
If your kitchen is warm, pop your jug (or small bowl) and beaters in the freezer for 5–10 minutes before you begin. This helps keep the coconut cream cool and prevents it from softening as you whip. Once whipped, store the cream in the fridge until needed.

Coconut Whipped Cream

Recipe Card

British Scones (Vegan | Dairy-Free)

Coconut Whipped Cream (Vegan | Dairy-Free)


This whipped coconut cream is a dreamy dairy-free alternative to clotted cream – perfect for topping scones, strawberries, and all your favourite desserts!
Print Recipe Pin Recipe
Prep Time 1 day
Hands on time 5 minutes
Total Time 1 day 5 minutes
Course Afternoon Tea, Dessert
Servings 5 servings

Ingredients
 

  • 250 ml / 8½ fl oz coconut cream see Top Tips & FAQs above
  • 1 TBSP icing (powdered) sugar
  • ½ tsp vanilla extract

Instructions
 

  • Chill the coconut cream in the refrigerator for at least 24 hours (this helps the cream separate and firm up). Do not shake the container.
  • Carefully open and scoop the solid cream into a measuring jug or small bowl. (You can discard any water or save it for a smoothie.)
  • If the cream is very firm, break it up with a fork, then beat with an electric hand mixer until smooth and fluffy.
  • Sieve in the icing sugar, add the vanilla extract, and beat again until combined. Taste and add a touch more sweetener or vanilla if needed.
  • Chill until ready to serve. The cream will keep in the fridge for up to a week. If it firms up too much, just whisk it with a fork before serving.

Notes

If your kitchen is warm, chill your jug (or bowl) and beaters in the freezer for 5–10 minutes before starting.
Keyword Coconut Cream, Dairy-Free Cream, Easy Vegan Desserts, Vegan Afternoon Tea, Vegan Cream Tea
Tried this recipe?Let us know how it was!

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Coconut Whipped Cream Collage

If you make this Coconut Whipped Cream, I’d love to hear your feedback and any suggestions for adaptations. Feel free to tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

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Easy British Vegan Scones

British Scones (Vegan | Dairy-Free)

Old Fashioned English Bread Pudding (Vegan | Dairy-Free)

Old Fashioned English Bread Pudding (Dairy Free / Egg Free / Vegan)

Published on by Sharon19 Comments

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Today I’m delighted to be sharing the recipe for one of my favourite childhood treats – Old Fashioned English Bread Pudding. Its name certainly doesn’t do it justice though, as it tastes nothing like bread nor would I describe it as a pudding! Instead, it is more like a sweet, dense fruit cake. It is delicious served with a hot cuppa, and also makes a fantastic energy-boosting snack to stash in your backpacks for hikes and bike rides. I think this year, all of us have been spending a lot more time outdoors and we definitely need some tasty snacks to keep us fuelled and put a spring in our step. This bread pudding definitely fits that bill!

When I first went vegan, I thought that I was going to have to forego this favourite treat of mine, but it turns out that it was really easy to ‘veganise’ my family’s traditional bread pudding recipe. It was simply a case of switching the cow’s milk for plant milk (I use soya), switching the butter for oil, and ditching the egg. I honestly couldn’t tell the difference from the original. I was absolutely over the moon that my beloved bread pudding was back on the menu.

Old Fashioned English Bread Pudding (Vegan | Dairy-Free)

When I was selling my cookbook at local fairs, I would often take some trays of bread pudding to display on our stall, and they would go in a flash. It was a running joke that the bread pudding was our top sales person as people would often buy a slice, then come back to buy the book specifically for that bread pudding recipe!

Since my cookbook is almost out of print,  I thought it would be useful to share the recipe here on the blog, so everyone can enjoy a slice or two of this tasty treat.

Old Fashioned English Bread Pudding (Vegan | Dairy-Free)

It is really easy to make and super cheap too! It is traditionally made with stale bread, but as bread never hangs around long enough in my house to go stale, I buy a cheap loaf of wholemeal bread instead. The supermarkets’ own brand medium-sliced bread only costs about 60p and you need less than a whole loaf to make 16 slices of bread pudding, making it an absolute bargain!

Recipe Card

Old Fashioned English Bread Pudding

Its name certainly doesn't do it justice, as bread pudding neither tastes like bread nor would I class it as a pudding! It's more like a sweet, dense fruit cake. It is delicious served with a cuppa and also makes a fantastic energy-boosting snack for hikes and bike rides. It's super filling, so be sure to cut those squares a modest size!
4.70 from 10 votes
Print Recipe Pin Recipe
Cook Time 2 hours
Hands-on Time 20 minutes
Course Snack, Treat
Cuisine English
Servings 16

Ingredients
 

  • 500 g / 17½ oz wholemeal (whole wheat) bread
  • 600 ml / 2½ cups soya milk
  • 1 TBSP mixed spice
  • ½ TBSP ground cinnamon (or more mixed spice)
  • 500 g / 3½ cups mixed dried fruit e.g. sultanas, raisins, candied citrus peel
  • zest of 1 unwaxed/organic lemon
  • zest of 1 unwaxed/organic orange
  • 50 ml / ¼ cup neutral-flavoured oil (I use organic rapeseed (canola) oil)
  • 100 g / ½ cup unrefined ('golden') caster sugar or coconut sugar
  • 2 TBSP Demerara or turbinado sugar

Instructions
 

  • Crumble the bread into a large mixing bowl. Pour in the milk and continue crumbling the bread until it has completely broken down. Stir in the mixed spice, cinnamon and dried fruits. Set aside for 30 minutes.
  • Preheat the oven to 180C (160C fan) / 350F. Grease and line a 20cm / 8 inch square baking tin with non-stick baking paper. Leave some paper overhanging the edges for easy removal.
  • Add the citrus zest, oil and sugar to the mixing bowl. Stir until thoroughly combined, then tip into the prepared tin. Press down and level with a spatula. Sprinkle the Demerara sugar evenly on top. Bake for 1½ hours, or until a skewer inserted through the middle comes out clean. Leave to cool completely, then remove from the tin and slice.
  • Stored in an airtight container in the fridge, the bread pudding will keep for a week. It also freezes well.
Keyword Dairy-Free, Plant-Based, Vegan, Vegan Bread Pudding, Vegan Snacks, Vegan Treats
Tried this recipe?Let us know how it was!

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Old Fashioned English Bread Pudding

If you make this Old Fashioned English Bread Pudding, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

———————————-

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Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

Pecan Topped Banana Bread (Dairy-free, Egg-free, Vegan)

Published on by Sharon11 Comments

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I originally posted our Pecan-Topped Banana Bread on the blog way back in 2015 and, to this day, it remains our family’s favourite banana bread recipe! It has a beautiful soft texture (definitely more cake-like than bread!) and cinnamon-spiced flavour. I especially love the pecan topping which adds a tasty crunch to every mouthful.

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

Five years old, this web page was in desperate need of a makeover, so I’ve spent this afternoon giving it some love, brightening up the photos and adding a printable recipe insert. 

For those of you that have a copy of the Bit of the Good Stuff Cookbook, this recipe can also be found on p159… it was definitely one I had to include in the book!

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

For banana bread, you want to use over ripe bananas – the blacker the better – so if you’ve got some bananas languishing in the fruit bowl, this is the perfect way to use them up! 

In the centre of the loaf, I’ve added some chopped dates for a touch of caramel-like sweetness. If you wish, you could sub some of the dates for chopped nuts instead. Pecans or walnuts work especially well! 

Recipe Card

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

Though I’ve given this loaf the traditional name of ‘banana bread’, it’s so sweet and moist that it’s definitely more cake-like than bread. I find it makes a lovely afternoon ‘pick me up’ with a cuppa. Kids love it too and it makes a great after-school treat.
Print Recipe Pin Recipe
Hands-on Time 15 minutes
Total Time 2 hours
Course Afternoon Tea, Elevenses, Snack, Treat
Cuisine English
Servings 8

Ingredients
 

  • 3 over-ripe medium bananas sliced
  • 58 ml / ¼ cup organic rapeseed (canola) oil (or any other neutral flavoured oil)
  • 80 g / ⅓ cup golden caster sugar or coconut sugar
  • 1½ tsp vanilla extract
  • 210 g / 1½ cups fine wholemeal (whole wheat pastry) flour or chapatti flour
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 3 tsp ground cinnamon
  • ¼ tsp salt
  • 90 g / ½ cup pitted dates chopped
  • 45 g / ⅓ cup pecans chopped

Instructions
 

  • Preheat the oven to 180C (160C fan) / 350F. Grease and line a 2lb loaf tin with non-stick baking paper or use a non-stick loaf liner.
  • Place the sliced banana, oil, sugar and vanilla extract in a food processor and whiz until smooth (alternatively use a bowl and hand blender).
  • Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a large mixing bowl. Tip any remaining wheatgerm from the sieve into the bowl. Stir to combine. Make a well in the middle and pour in the banana mixture. Gently stir until thoroughly combined. Stir in the dates. Tip the mixture into the prepared tin and level with the back of a spoon. Sprinkle the pecans on top and lightly press them into the batter.
  • Bake for 55 minutes, or until a skewer inserted through the middle comes out clean. Leave in the tin for at least 30 minutes, then transfer to a wire rack until completely cooled.
  • Stored in an airtight container, the loaf will keep for five days in the fridge. It also freezes well.
Keyword Banana Bread, Plant-Based, Vegan Cake, Vegan Treats
Tried this recipe?Let us know how it was!

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Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

If you make this Pecan-Topped Banana Bread (or any other recipes on our blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

———————————-

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Pret’s Vegan Dark Chocolate and Almond Butter Cookies

Published on by SharonLeave a comment

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Happy Easter everyone! Today, I’m excited to be sharing with you the recipe for Pret’s world famous Dark Chocolate and Almond Butter Cookie! 🍪 This has to be one of the best cafe cookies available, and one of my personal favourites! Fresh from the oven, this decadent chocolate cookie is crunchy on the outer edge, gooey in the middle with melting chunks of dark chocolate and crunchy almond pieces throughout. It’s so good!

Home-Made Vegan Pret Chocolate Almond Cookies
Continue reading “Pret’s Vegan Dark Chocolate and Almond Butter Cookies” →
Vegan Mince Pie Tart

Family-Size Festive Mince Pie [Vegan]

Published on by Sharon3 Comments

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* This recipe was first published in December 2017. The page was updated in December 2019

Hello everyone! I hope your preparations for the festive holiday are going well. Hopefully you’ve been a bit more organised than me. As usual, I’ve left a lot of shopping and food preparation to the last minute, so today – Christmas Eve – is going to be one very busy day for me! However, before I crack on with the preparations, I thought I would share one last recipe on the blog before 2017 comes to a close. The recipe is for a giant-sized mince pie, which is just perfect for sharing with friends and family this season. I’ve already made three of these pies in the past week, and no doubt I will making more in the lead up to the New Year.

Vegan Mince Pie Tart

During the festive season, my family loves to have home-made mince pies for dessert, drizzled in custard or cream. However, while they taste delicious, individual mince pies do tend to look a bit lost on dessert plates and aren’t what I would consider ‘special enough’ to serve to dinner guests. To resolve this, I’ve played around with my favourite mince pie recipe and created a family-sized pie instead, which can be sliced and served on a plate with a more appealing presentation.

It took a couple of attempts with different pastry quantities and baking methods, but I’m really pleased with how it finally turned out. The pastry is lovely and crisp; it’s robust enough to slice without crumbling and, most importantly, it has been given the thumbs up from the recipe testers in my house.

Vegan Mince Pie Tart

I used my favourite organic mincemeat for this pie, which is made by Meridian. For the flour, I used Doves Organic White Spelt flour. For a while now, spelt has been my flour of choice for pastry-making. Personally, I find it gives pastry a nicer taste and texture compared to plain (all purpose) flour. As an added bonus, I find that some of my friends that generally avoid gluten/wheat, can tolerate spelt. It does make me wonder whether it’s specifically modern wheat that’s causing tummy issues for a lot of people.

Recipe Card

Vegan Mince Pie Tart

Family-Size Festive Mince Pie [Vegan]

This giant mince pie is perfect for serving to friends and family in the festive season. It’s easy to prepare, even when making the pastry from scratch!
Print Recipe Pin Recipe
Cook Time 1 hour 20 minutes
Hands-on Time 15 minutes
Course Dessert, Treat
Cuisine English
Servings 8

Ingredients
 

Short crust pastry*

  • 250 g / 1¾ cups white spelt flour or plain (all purpose) flour
  • 100 g / ½ cup dairy-free spread/vegan butter or aroma-free coconut butter
  • 20 g / 2 TBSP icing (confectioner’s) sugar
  • pinch of salt
  • 1 – 4½ TBSP chilled orange juice

Filling

  • 410 g / 1 cup mincemeat (make sure it's suitable for vegans)
  • soya milk for glaze (optional)

Suggested accompaniments

  • Dairy-free custard or cream

Instructions
 

  • Place the flour, dairy-free spread/vegan butter/coconut butter, icing sugar and salt in a food processor and whiz to combine. Add the orange juice through the funnel, ½ tablespoon at a time, until the mixture just starts to come together. (The amount needed will vary depending on the type of flour and butter used. I find that I need about 1-2 TBSP of juice when using dairy-free spread and about 3½-4½ TBSP when using coconut butter).
  • Scoop the dough together and press into a ball. Cover in cling film (plastic wrap) and rest in the fridge for 30 minutes.
  • Grease a 20cm / 8 inch loose-bottomed tart or quiche tin. Preheat the oven to 190c (170c fan) / 375F.
  • Once the dough has rested, break off a small chunk (about a fifth) and set to one side (this will be used for the star decoration). Place the remaining dough on a lightly floured surface. Arrange the cling film/plastic wrap on top and roll the dough to a thickness of about 0.3cm / ⅛ inch. Transfer the dough to the prepared tin and press into the edges and up the sides to a height of 2.5cm / 1 inch. Trim off the excess and place with the reserved dough for the stars.
  • Prick the dough in the base of the tin all over with a fork. Place in the pre-heated oven and bake for 20 minutes.
  • Five minutes before the pastry is cooked, roll out the reserved dough and cut out about 16 mini stars using a metal cutter (re-rolling the dough scraps as needed).
  • When the pastry case is cooked, distribute the mincemeat evenly on top, followed by the stars. Brush the stars with soya milk (if you’d like them to brown). Place in the centre of the oven and bake for 20 minutes, or until the stars are dry to the touch.
  • Leave to cool slightly before slicing (the pastry will firm up as it cools). Sprinkle with sieved icing sugar before serving. This tart is delicious served on its own, or with a drizzle of vegan cream or custard. Stored in an airtight container in the fridge, the tart will keep for five days.

Notes

*Alternatively, you can use shop-bought short-crust pastry (Jus-Rol is suitable for vegans)
Keyword Vegan Christmas Food, Vegan Mince Pie, Vegan Treats
Tried this recipe?Let us know how it was!

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Vegan Family Size Festive Mince Pie

If you make this Vegan Festive Mince Pie, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

Happy holidays everyone! ❤️

With love,

Sharon xx

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