Thought you could never have Cream Tea again? Nope, The Vegan Larder is to the rescue. This delicious scone and clotted cream recipe will please every High Tea lover. All vegan. All Delicious.
Rub the butter into the mixture with your fingers until the mixture looks crumbly
Whisk up the aquafaba using the whisk attachment on you food processor or an electric whisk. Start on a low speed, and work up to a high speed. It should take about 10 minutes to get the right consistency.
Pour the whisked aquafaba in to the dough mixture. Mix it into dough with a knife, then bring the mixture together with your hands. The dough should be soft but not too sticky. If the dough seems to dry, add more milk.
Use a rolling pin to roll it out so it’s around 3cm thick. If too thin, the scones will not rise.
Use a pastry cutter to cut out scones. Make sure the cutter goes all the way through the dough, and do not twist it, or the scones will be a strange shape. If you don’t have a cutter, you can use an empty clean food tin or glass.
When you’ve cut as many as you can, knead the remaining dough together, and repeat the process.
Put scones on a baking sheet and brush each with a little non-dairy milk.
Put scones on top shelf of oven.
Bake for 12-15 minutes. They are done when they have risen and gone a golden brown
Remove from oven and place on cooling rack. Serve warm or cold with compote and clotted ‘cream’.
Add the coconut cream a bit at a time until you have a light fluffy cream with no lumps.
Put in the fridge or serve with scones right away. It will last in the fridge for 2-3 days (in a sealed container) or can also be frozen.