The Best Vegan Scones & Clotted Cream
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins

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. 

Course: Afternoon Tea, High Tea, Snack
Cuisine: Cornish, English, Vegan
Servings: 12
For the Scones
  • 225 g self-raising flour
  • 40 g caster sugar
  • 75 g vegan butter
  • 50 g dried fruit optional
  • 60 g aquafaba chickpea water (Equivalent to one egg)
  • 3-4 tbsp non-dairy milk plus extra for brushing scones
  • A little extra flour for rolling
For the Clotted Cream
  • Vegan butter 50g
  • 75 g icing sugar
  • 4-6 tbsp coconut cream
For the Scones
  1. Pre-heat oven to 220⁰C.
  2. Sift the flour into a bowl, then add the sugar.
  3. Rub the butter into the mixture with your fingers until the mixture looks crumbly

  4. If using dried fruit, add this to the mixture.
  5. 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.

  6. 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.

  7. Form the dough into a ball and place on a lightly floured work surface.
  8. Use a rolling pin to roll it out so it’s around 3cm thick. If too thin, the scones will not rise.

  9. 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. 

  10. When you’ve cut as many as you can, knead the remaining dough together, and repeat the process.

  11. Put scones on a baking sheet and brush each with a little non-dairy milk.

  12. Put scones on top shelf of oven.

  13. Bake for 12-15 minutes. They are done when they have risen and gone a golden brown

  14. Remove from oven and place on cooling rack. Serve warm or cold with compote and clotted ‘cream’.

For the clotted cream.
  1. Mix together the vegan butter and icing sugar using an electric whisk.
  2. Whisk for a few minutes until you have a buttercream.
  3. Add the coconut cream a bit at a time until you have a light fluffy cream with no lumps.

  4. 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.