So…. I was vegetarian for a long time before I became vegan. I went vegetarian in 1999 and vegan only in 2005. So there were a few years there where I was still sampling all the eggy/dairy things!
And one of my favorite eggy/dairy things was scones with jam and cream! When I moved to Cape Town in 2003 there was this little cafe on the mountain that had the most fabulous scones with jam and cream. And going there for tea looking out over amazing views over Cape Town was something special.
And literally from the last time I went to that cafe in my pre-vegan days to now I don’t think I had eaten a scone. I hadn’t come across any vegan ones anywhere and I hadn’t got around to making any vegan ones myself.
But I’ve ALWAYS had it in mind that vegan scones are something I want to make one day!
Well, I finally got around to it now and man oh man I am glad I did! These scones are sooooo good! And they are seriously easy to make too! They cook in like 20 minutes! And they’re fun to make too, you get IN THERE with your hands, it gets a little messy, and that’s pretty fun actually!
This recipe requires just 8-ingredients, and the process is crazy simple. You sift your flour into a mixing bowl and add salt and baking powder. Then you add in vegan butter or vegan margarine and rub it in with your hands until it gets to a crumbly texture (as below).
Then you add some caster sugar (which is just very fine sugar, and I believe it’s called super fine sugar in the USA), then add some soy milk, vanilla extract and lemon juice and mix in with a spoon.
Then comes the fun part, you add more flour to alleviate any stickiness from the dough, roll it into a ball and then flatten out with your hands. Using a smooth cutter, dip it in flour and then cut out 4 scones. Roll again, cut out 2 scones, roll again and cut out 2 scones and then whatever is left is your final scone.
Place your scones onto parchment paper on a baking tray and then brush with some soy milk (or other plant milk) – this is what makes it brown on top.
Pop it into the oven and bake at 430 degrees fahrenheit (220 celsius) for 20 minutes!
Serve with jam and whipped coconut cream for the most fabulously delicious tea time treat.
One time I made these I forgot to add in the sugar! And they were still delicious, just more savory tasting, but since you smother them in jam anyway, it’s no biggie! Just mentioning that in case you prefer to keep sugar to a minimum.
What is awesome about these vegan scones is that they are so easy to throw together, fun to make, crumbly, scrumptious, and one of the best things ever served with jam and cream or even just jam by itself.
These scones are fabulous to have for teatime, as a dessert or even for breakfast!
So I’d love to hear what you think of these delectable vegan scones! Let us know in the comments! Rate the recipe and let us know how it goes if you make this. Also tag any pics #lovingitvegan on instagram so we don’t miss out on seeing them. Thanks a ton!
- 3 cups (375g) Self Raising Flour (plus more for dusting)
- ½ tsp Salt
- 1 tsp Baking Powder
- ½ cup (112g) Vegan Butter/Margarine
- 4 Tbsp (56g) Caster Sugar (also called Super Fine Sugar)*
- ¾ cup (180ml) Soy Milk (plus more for brushing the tops)*
- 1 tsp Vanilla Extract
- 1 Small Lemon (Squeezed)
- For Serving:
- Strawberry Jam
- Whipped Coconut Cream
- Preheat the oven to 430 degrees fahrenheit (220 degrees celsius)
- Sift the flour into a mixing bowl and add salt and baking powder.
- Add the vegan butter and rub in with your fingers until the mix is crumbly.
- Add the caster sugar.
- Then add the soy milk, vanilla extract and lemon juice and mix in with a spoon.
- Flour your work surface and your hands, and add extra flour as needed as you move the mix out of the mixing bowl and roll it with your hands into a big ball.
- If the dough is sticky at any point, add more flour.
- Flatten it out so that there is space to cut out 4 scones.
- Dip a smooth cutter in flour and then cut out 4 scones and place them on a parchment lined baking tray.
- Roll the remaining dough and cut out 2 more scones.
- Roll again and cut out another 2 scones, with anything left over becoming the final scone.
- Brush the tops of the scones with soy milk.
- Bake in the oven for 20 minutes until golden on top.
- Serve with jam and whipped coconut cream.
*You can use any non-dairy milk you prefer.
*Nutritional information is for 1 scone of 9, without jam or whipped coconut cream.
*Recipe adapted from BBC Good Food.