Learn how to make light and fluffy vegan scones perfect for afternoon tea. These dairy-free scones use coconut cream and raspberry jam for a classic cream tea experience that's completely plant-based.
Afternoon tea deserves proper scones. Light, fluffy, slightly crumbly beauties that provide the perfect vehicle for jam and cream. These easy vegan scones deliver all of that traditional goodness without any dairy, proving that plant-based baking can absolutely nail classic British teatime treats.
Split them warm from the oven, slather on coconut cream and raspberry jam, and prepare for that moment of pure contentment. Whether you're hosting afternoon tea or just fancy treating yourself, these scones make any day feel a bit more special.
Warming soy milk and stirring in lemon juice creates vegan buttermilk that's key to tender, fluffy scones. The acid curdles the milk slightly, creating the right pH for reacting with baking powder and producing excellent rise. This simple trick transforms ordinary plant milk into a proper baking ingredient.
The vanilla extract adds gentle warmth and makes the whole kitchen smell incredible as they bake. Don't skip this step, it makes more difference than you'd think.
Rubbing dairy-free spread into the flour until it resembles breadcrumbs is crucial for scone texture. This creates tiny pockets of fat throughout the dough that melt during baking, leaving behind air spaces that make scones light and crumbly rather than dense.
Use your fingertips to rub the fat into the flour, working quickly to prevent the spread from melting. Lift your hands as you rub, letting the mixture fall back into the bowl. This incorporates air whilst keeping everything cool. When it looks like coarse breadcrumbs with no large lumps remaining, you're done.
The golden rule for scones is handle the dough as little as possible. Overworking develops gluten, creating tough, chewy scones instead of tender, crumbly ones. Fold the wet ingredients into the dry using a knife rather than stirring vigorously, then knead just enough to bring it together.
Shape the dough into a circle 3-4cm thick rather than rolling it thinner. Thickness creates height, giving you those impressive scones that rise beautifully. Press straight down with your cutter without twisting, which seals the edges and prevents proper rise.
Using the thick cream from a can of coconut milk creates brilliant vegan clotted cream. Chill the can overnight so the cream solidifies and separates from the liquid. Scoop out just the thick part and whip it with icing sugar until soft peaks form.
The result is rich, slightly sweet, and absolutely perfect for scones. The remaining coconut water doesn't go to waste, use it in smoothies, curries, or anywhere you'd use regular coconut milk.
Eighteen to twenty minutes at 200°C produces golden-topped scones with fluffy interiors. Brushing the tops with soy milk before baking creates that gorgeous golden colour and slightly shiny finish. They should rise impressively and sound hollow when tapped on the bottom.
Let them cool slightly before splitting, but they're genuinely best enjoyed still warm. That contrast of warm scone with cool cream and sweet jam is one of life's simple pleasures.
Split each scone horizontally using your hands rather than a knife. This creates that characteristic rough surface that holds jam and cream perfectly. The order of cream and jam is a personal choice, some prefer jam first, others cream first. Either way tastes delicious.
Be generous with both. The scone is just the delivery system for jam and cream, so don't be shy. Pile it high and enjoy every bite.
Fresh scones are best eaten the day they're made, but they keep in an airtight container for two days. Refresh them in a warm oven for five minutes to restore some of that just-baked texture. They also freeze brilliantly for up to three months, defrost at room temperature then warm briefly before serving.
Make a batch on Sunday and freeze half for emergency afternoon tea situations. Future you will be very grateful.
While raspberry jam is classic, try different flavours: strawberry, apricot, or lemon curd all work beautifully. Add sultanas or raisins to the dough for fruit scones. Mix in some orange zest for a citrus twist. The basic recipe welcomes variation whilst remaining reliably delicious.
These scones also work for savoury occasions. Skip the sugar, add herbs and vegan cheese to the dough, and serve with soup instead of jam and cream.
There's something wonderfully civilised about stopping for proper afternoon tea. Taking time to bake scones, brew a pot of tea, and sit down with something homemade feels like treating yourself properly. These vegan scones make that ritual accessible to everyone, regardless of dietary choices.
They're also perfect for impressing guests. Serve warm scones with various jams and that coconut cream, add a proper pot of tea, and suddenly you're hosting the most delightful afternoon tea.
So preheat that oven, chill that coconut milk, and get ready to make scones that'll have everyone asking for seconds. Your afternoon tea game is about to reach new heights.
Ready to make your own? Download the full recipe with ingredients and step-by-step instructions below.
