Tag: egg-free baking

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


Vegan Orange and Almond Cake

Vegan Orange & Almond Cake (Dairy-Free | Egg-Free)

Published on by Sharon44 Comments

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This beautifully moist and zesty Vegan Orange & Almond Cake is made with wholesome, nourishing ingredients. Lightly sweetened and infused with the sunny flavours of fresh orange and almond, it’s perfect for afternoon tea, gatherings, or as a wholesome treat any day of the week!

Vegan Orange and Almond Cake


This cake was inspired by a scrumptious slice of orange and almond cake I once enjoyed at the Holburne Museum Garden Café here in Bath. Determined to recreate it at home with nourishing, plant-based ingredients, I set to work… and I’m delighted to say it turned out beautifully! Moist, flavourful, and subtly fragrant, it’s become one of our firm family favourites.

Unlike most cakes, this one is packed with goodness, including vitamin C, vitamin E, B vitamins, plant protein, and fibre – and provides slow-release energy thanks to the use of wholegrain flour and almonds.

AND it’s easy to make.  Even for me!  (And if I can bake it, you definitely will be able to).

It’s had great feedback from friends and family. I hope you love it as much as we do!

Why You’ll Love This Cake:

  • Deliciously moist with a fragrant orange-almond flavour
  • Naturally sweetened with maple syrup
  • Free from dairy, eggs & refined sugar
  • Nourishing & satisfying – perfect for an everyday treat

Recipe Cards

Vegan Orange & Almond Cake (Dairy-free | Egg-Free)

This beautifully moist and zesty Vegan Orange & Almond Cake is made with wholesome nourishing ingredients. Perfect for teatime, or as an everyday wholesome treat!
Print Recipe Pin Recipe
Hands-on time 20 minutes
Total Time 2 hours
Course Afternoon Tea, Treat
Servings 10

Ingredients
 

  • 140 g / 1 cup fine wholemeal (whole wheat pastry) flour or chapatti flour
  • 140 g / 1 cup plain (all purpose) flour
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 100 g / 1 cup ground almonds (almond meal)
  • 100 ml / ½ cup organic rapeseed (canola) oil or other neutral-flavoured oil
  • 150 ml / ½ cup + 2 TBSP soya or almond milk
  • 200 ml / ⅔ cup maple syrup
  • ½ TBSP zest from an unwaxed / organic orange
  • 60 ml / ¼ cup freshly squeezed orange juice
  • 1 tsp orange extract
  • ½ tsp almond extract

Decorating suggestions:

  • Orange Cashew Cream Frosting (see recipe below) or apricot jam
  • 3 TBSP toasted flaked almonds crushed

Instructions
 

  • Preheat the oven to 180C (160 fan) / 350F. Grease the sides of a 20cm / 8 inch loose-bottomed cake tin with oil and line the bottom with non-stick baking paper.
  • Sift the flours, baking powder, bicarbonate of soda and salt into a large bowl. Tip any remaining wheat germ into the bowl. Add the ground almonds and stir through to combine.
  • In a separate bowl, use a fork to whisk together the oil, milk, syrup, orange zest, orange juice, orange extract and almond extract until fully combined.
  • Make a well in the dry ingredients, pour in the wet ingredients and stir to combine (but do not over mix). Pour the batter into the prepared tin.
  • Bake for 45 minutes, or until the cake is browned and feels springy when lightly pressed. Leave the cake in its tin until completely cooled (it will firm up as it cools).
  • Decorate with frosting or apricot jam and sprinkle toasted flaked almonds on top. Lightly press down on the almonds so that they stick. Chill in the refrigerator before serving.
  • Stored in an airtight container in the refrigerator, this cake will keep for up to 5 days. It also freezes well.
Keyword dairy-free cake, easy vegan cake, egg-free cake, healthy cake recipe, orange almond cake, Vegan Baking, Vegan Cake
Tried this recipe?Let us know how it was!

Orange Cashew Cream Frosting

In contrast to traditional frosting, this one is filled with nutrients including antioxidants, vitamins and minerals. It tastes delicious too! The cashews and coconut oil make it smooth and creamy, while the orange adds a zesty, fresh flavour.
The quantities in the recipe below yield about ¾ cup frosting, which is sufficient to frost the top of a 20cm / 8 inch cake.
Print Recipe
Hands-on time 10 minutes
Total Time 1 hour 10 minutes

Ingredients
 

  • 110 g / ¾ cup raw cashews
  • 55 ml / 3 TBSP maple syrup
  • ½ TBSP zest from an unwaxed / organic orange
  • 30 ml / 2 TBSP freshly squeezed orange juice
  • 1 tsp orange extract
  • ½ tsp vanilla extract
  • 45 g / 3 TBSP virgin coconut oil, melted

Instructions
 

  • To soften the cashews, boil them in a pan of water for 15 minutes or soak in freshly boiled water for 30 minutes. Rinse in cold water and thoroughly drain.
  • Place the cashews in a food processor along with the syrup, zest, juice, orange extract and vanilla extract. Process until the cashews are ground into a creamy mixture. Stop now and then to scrape down the bowl. Add the melted coconut oil and continue blending for a few minutes until the mixture is completely smooth. Taste test for smoothness.
  • Scoop the frosting into a bowl and chill for one hour, or until firm enough to spread. The frosting will keep for five days in the refrigerator. It is also freezable.
Keyword Cashew Cream Frosting, Dairy-Free, Vegan Frosting
Tried this recipe?Let us know how it was!

If you make this Vegan Orange & Almond Cake, I’d love to hear what you think – and any creative twists you try! Tag your photos with #bitofthegoodstuff on social media – I always love seeing your creations! You can also connect with me on Instagram, Facebook, or Pinterest.   

With love,

Sharon xx