🥞 Breakfast

Vegan Scones

Scones are the heart of traditional British afternoon tea: light, tender, and slightly crumbly with a golden crust. This fully vegan version uses cold plant‑based butter and dairy‑free milk — no eggs or animal products — yet keeps the soft, fluffy texture and buttery, mild sweetness you expect. Best served warm with thick vegan cream and your favourite jam.

Shared by clever

—

Time

30 min

Serves

Difficulty

easy

🛒 Ingredients

#300g self‑raising flour
1 tsp baking powder
50g cold vegan butter, cubed
40g caster sugar
Pinch of fine salt
180–200ml cold unsweetened oat or soy milk
Extra plant milk for brushing the tops
#To Serve
Vegan clotted‑style cream or whipped coconut cream
Strawberry or raspberry jam

👩‍🍳 Instructions

1
Prep: Preheat oven to 200°C. Line a baking tray with parchment paper.
2
Mix dry: Sift flour, baking powder, sugar, and salt into a large bowl.
3
Rub in butter: Add cold cubed vegan butter. Use your fingertips to rub it gently into the flour until the mixture looks like fine breadcrumbs — keep everything cold and do not over‑mix.
4
Form dough: Gradually pour in cold milk, mixing gently with a knife or spoon until it comes together into a soft, slightly sticky dough. Stop mixing as soon as it holds together — over‑working makes scones tough.
5
Shape: Lightly flour a clean surface. Pat or roll the dough gently to about 2–3 cm thick. Use a round cutter to press out circles — do not twist the cutter, or they will not rise evenly.
6
Bake: Place scones close together on the tray (this helps them rise higher). Brush the tops lightly with extra milk. Bake for 12–15 minutes until risen, golden, and light underneath.
7
Serve: Transfer to a wire rack for a few minutes; serve warm, split open, and filled with jam and cream.