These delicious scones are dairy-free, contain wholemeal flour and are filled with strawberry fruit spread, so they’re far more nutritious and healthier than classic scones. Their fat content is also very low and they are cholesterol free, so you can indulge in them to your heart’s content 😉
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We love to serve these scones for a special weekend breakfast or “elevenses”, and are most delicious served warm, straight from the oven. They are also perfect for serving as a Vegan Cream Tea. Check out my recipe for a yummy coconut-based alternative to traditional clotted cream.
Makes: about 9 large scones (freezable)
Hands on time: 20 minutes Ready in: 35 minutes
Ingredients
300ml / 1¼ cups soya milk
10ml / 2 tsp apple cider vinegar
270g / 2 cups plain (all purpose) flour
270g / 2 cups fine wholemeal (wholewheat pastry) flour or chapatti flour
20g / 4 tsp baking powder
¼ tsp salt
90g / 6 TBSP dairy-free spread/vegan butter
36g / 3 TBSP unrefined cane sugar
80g / ½ cup raisins (optional)
soya milk, for glaze
Suggested filling
Sugar-free strawberry spread (e.g. St Dalfour)
Method
1 Preheat the oven to 220C (200C fan) / 425F. Line a large baking tray with non-stick baking paper.
2 Whisk together the milk and vinegar in a jug and set to one side.
3 Place the flours, baking powder and salt in a large bowl and stir through to combine. Using your finger tips, rub in the dairy-free spread/vegan butter until fully incorporated. Mix in the sugar and raisins (if using).
4 Make a well in the centre and pour in three quarters of the milk and vinegar mixture. Stir to combine. Add the remaining liquid a little at a time, while 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 milk. Do not overwork the mixture, as this will result in heavy scones.
5 Turn out the dough onto a lightly floured surface. Sprinkle a little flour on top and gently roll out to a thickness of 2.5cm / 1 inch. Cut out the dough using a 7.5cm / 3 inch metal pastry cutter. Press down swiftly on the cutter, lift straight up and gently push out the dough circle onto the prepared tray. Do not twist the cutter as you press down otherwise you will end up with funny shaped scones! Repeat until all the dough is used up, gathering and re-rolling the dough scraps as needed.
6 Brush the tops of the scones with soya milk, for a golden glaze.
7 Bake the scones in the preheated oven for 15 minutes, until the tops and bottoms are lightly browned. Leave to cool slightly before serving. They are best served fresh, but will last a couple of days in an airtight container. They also freeze well.
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Hi Sharon, I haven’t made scones for a couple of years now. The last time was when I found a jar of clotted cream here in the US. They brought me back to my days in Cornwall/Devon and my basic everyday greediness whilst growing up in the UK. That was back in the day when I ate gluten, dairy and refined sugars. I stumbled across your posting from searching for vegan English scones, and although I have enough knowledge to create my own recipe, I think I will be tweaking yours with my own gluten-free flour blend, psyllium husks to hold them together, coconut oil and coconut sugar. The whipped coconut cream and grape sweetened jam will be a treat with these! Thanks!
So lovely to hear from you Linda ♥
People have been asking me whether I have a gluten-free scone recipe, but since I’m not confident at baking gluten-free yet, I haven’t attempted to make a GF version. Sounds like you’re the perfect person for this job 😉
I’ve come across some US/Canadian gluten-free scone recipes, but I think their scones may be different to our English scones. (That’s something you’ll know for sure!)
If you do try a gluten-free version of the English scone, please do let me know how it works out for you. Good luck! xx
You’re right, American scones are nothing like English scones. (In fact, English scones are closer to American biscuits… ). Anyhoo, once I have baked and blogged about the gluten-free version, I will link the original recipe to your blog. Thanks again!
Oh my goodness!!! These look YUM! Will be making these next week for sure!!! Thanks xx
I made these the other day and oh wow, best vegan scone recipe ever! I also adapted it for cheese scones using VioLife Vegan Mozarella… Sooooo delicious! Thank you, tagged you on my IG pics so you can see the result 🙂
YAY! I’m so pleased that you enjoyed them!! Great idea adding the Violife to make cheese scones too! I can’t wait to see your pics on Insta. Thanks for tagging me! ☺️ xx