{"id":17025,"date":"2020-03-01T09:24:19","date_gmt":"2020-03-01T15:24:19","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/recipe-for-vegan-scones-with-vegan-clotted-cream\/"},"modified":"2020-03-01T09:24:19","modified_gmt":"2020-03-01T15:24:19","slug":"recipe-for-vegan-scones-with-vegan-clotted-cream","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/recipe-for-vegan-scones-with-vegan-clotted-cream\/","title":{"rendered":"Recipe for Vegan Scones with Vegan Clotted Cream"},"content":{"rendered":"<p><em>This easy recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They bake up beautifully, are tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze.&nbsp;Serve with my vegan clotted cream. <\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"900\" class=\"aligncenter wp-image-11147 size-full\" title=\"recipe for vegan scones \" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-7.jpg\" alt=\"fluffy vegan scones on a cooling rack served with a side of lemon curd and vegan clotted cream\" data-pin-description=\"This easy never-fail recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They are scented with vanilla, stuffed with dated and almonds and bake up beautifully! Tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze. Coconut oil makes these super moist and tender. They can be made sweet or savory. Serve with my vegan clotted cream. #scones #veganbaking #brunch #breakfast #easyrecipes \" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-7.jpg 600w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-7-100x150.jpg 100w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-7-360x540.jpg 360w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<a href=\"#wprm-recipe-container-11165\" data-recipe=\"11165\" style=\"\" class=\"wprm-recipe-jump wprm-recipe-link wprm-jump-to-recipe-shortcode wprm-block-text-normal\">Jump to Recipe<\/a>\n<p>Coming at you with a vegan version of our favorite afternoon treat! Scones! Bear with me! Vegan scones are actually simple and quick to make and you can also \u201eveganize\u201c them pretty easily.<\/p>\n<p>These <strong>vegan scones are perfectly fluffy and bake up tall and beautiful!&nbsp;<\/strong>They hold their shape so well. They\u2019re:<\/p>\n<ul>\n<li>Perfectly flaky<\/li>\n<li>Tender and moist on the inside<\/li>\n<li>Crispy golden on the outside<\/li>\n<li>Not too&nbsp;sweet<\/li>\n<li>Scented with vanilla<\/li>\n<li>Studded with crunchy almonds and sweet dates<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"900\" class=\"aligncenter wp-image-11162 size-full\" title=\"recipe for vegan scones \" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-19.jpg\" alt=\"fluffy vegan scones with dates and almonds on a wire cooling rack \" data-pin-description=\"This easy never-fail recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They are scented with vanilla, stuffed with dated and almonds and bake up beautifully! Tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze. Coconut oil makes these super moist and tender. They can be made sweet or savory. Serve with my vegan clotted cream. #scones #veganbaking #brunch #breakfast #easyrecipes \" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-19.jpg 600w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-19-100x150.jpg 100w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-19-360x540.jpg 360w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Toasted <strong>chopped almonds<\/strong> add some nuttiness and<strong> dates<\/strong> add some natural sweetness to these, all complemented by the warming blend of <strong>nutmeg and vanilla.&nbsp;<\/strong><\/p>\n<p>I<strong>n place of vegan butter, I used coconut oil<\/strong>, which worked beautifully! This is a swap I\u2019ve been making in many of my vegan baking recipes lately (like this&nbsp;<a href=\"https:\/\/cinnamonandcoriander.com\/vegan-lemon-tart\/\">Coconut Oil Tart Shell<\/a>)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"900\" class=\"aligncenter wp-image-11142 size-full\" title=\"recipe for vegan scones \" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-1_.jpg\" alt=\"side view of flaky vegan scones studded with dates and almonds on a wire cooling rack\" data-pin-description=\"This easy never-fail recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They are scented with vanilla, stuffed with dated and almonds and bake up beautifully! Tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze. Coconut oil makes these super moist and tender. They can be made sweet or savory. #scones #veganbaking #brunch #breakfast #easyrecipes \" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-1_.jpg 600w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-1_-100x150.jpg 100w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-1_-360x540.jpg 360w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>These would make the&nbsp;<em>perfect<\/em>&nbsp;after school snack or a sweet teatime treat to share with a friend over a cup of coffee or tea. It doesn\u2019t get much better than shared scones, right? They would also be great as a sweet breakfast. Whenever you serve them, make sure to serve them fresh out of the oven! These do not get better with time.&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"692\" class=\"aligncenter wp-image-11164 size-full\" title=\"recipe for vegan scones \" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-20.jpg\" alt=\"half a vegan scone being topped with vegan clotted cream and vegan lemon curd \" data-pin-description=\"This easy never-fail recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They are scented with vanilla, stuffed with dated and almonds and bake up beautifully! Tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze. Coconut oil makes these super moist and tender. They can be made sweet or savory. #scones #veganbaking #brunch #breakfast #easyrecipes \" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-20.jpg 600w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-20-130x150.jpg 130w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<h2>How to make vegan scones:<\/h2>\n<p>No food processor needed for this scones recipe &#8211; all you need is a mixing bowl.&nbsp;<\/p>\n<p>This recipe requires just a few ingredients, and the process is crazy simple. I added some<strong> chopped nuts and dates<\/strong> to these but you can really add anything you want. Do not exceed 1\/2 cup of total add-ins.&nbsp;<\/p>\n<p>You sift your flour into a mixing bowl and add salt, your spices, and baking powder. Then you add in your room temperature coconut oil and rub it in with your hands until you have a crumbly texture. Now in with the nuts and dates. Then you stir in your almond milk.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" class=\"aligncenter wp-image-11158 size-full\" title=\"recipe for vegan scones \" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/best-vegan-scones.jpg\" alt=\"picture collage demonstrating how to shape and cut vegan scones \" data-pin-description=\"This easy never-fail recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They are scented with vanilla, stuffed with dated and almonds and bake up beautifully! Tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze. Coconut oil makes these super moist and tender. They can be made sweet or savory. #scones #veganbaking #brunch #breakfast #easyrecipes \" data-pin-nopin=\"true\" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/best-vegan-scones.jpg 600w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/best-vegan-scones-150x100.jpg 150w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Pat the dough into a circle on a baking sheet lined with parchment paper or coated with cooking spray. Chill the dough while you preheat the oven and<strong> cut the scones with a sharp kitchen knife<\/strong>. <strong>Tip: Dip the knife in flour before cutting the scones<\/strong> to prevent the dough from sticking to the knife. Separate them carefully.<\/p>\n<p>To allow for nice browning, brush them with a mix of oil, nut milk, and maple syrup. Into the oven, they go for <strong>12 minutes<\/strong> and you are DONE!&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"728\" class=\"aligncenter wp-image-11161 size-full\" title=\"recipe for vegan scones \" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-18.jpg\" alt=\"fluffy vegan scones made with coconut oil cooking on a wire cooling rack with lemon curd in the background \" data-pin-description=\"This easy never-fail recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They are scented with vanilla, stuffed with dated and almonds and bake up beautifully! Tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze. Coconut oil makes these super moist and tender. They can be made sweet or savory. #scones #veganbaking #brunch #breakfast #easyrecipes \" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-18.jpg 600w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-18-124x150.jpg 124w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<h2>Other flavors to add to your vegan scones dough:&nbsp;<\/h2>\n<ul>\n<li>dark chocolate chips and pistachios&nbsp;<\/li>\n<li>lemon zest and dried blueberries<\/li>\n<li>candied ginger and shredded coconut<\/li>\n<li>pistachios and dried strawberries<\/li>\n<li>pumpkin spice and pepitas&nbsp;<\/li>\n<li>rum raisins and walnuts&nbsp;<\/li>\n<li>cranberries and pecans&nbsp;<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"814\" class=\"aligncenter wp-image-11149 size-full\" title=\"recipe for vegan scones \" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-8.jpg\" alt=\"vegan clotted cream being spread on one half of a vegan scone\" data-pin-description=\"This easy never-fail recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They are scented with vanilla, stuffed with dated and almonds and bake up beautifully! Tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze. Coconut oil makes these super moist and tender. They can be made sweet or savory. #scones #veganbaking #brunch #breakfast #easyrecipes \" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-8.jpg 600w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-8-111x150.jpg 111w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<h2>What to serve with vegan scones?<\/h2>\n<p>I love these with Vegan Clotted Cream but you can also serve them with some <a href=\"https:\/\/cinnamonandcoriander.com\/vegan-lemon-tart\/\">coconut whipped cream<\/a> and <a href=\"https:\/\/itdoesnttastelikechicken.com\/easy-vegan-lemon-curd\/\">vegan lemon curd<\/a> or jam. SO good! Or why not go with nut butter or homemade <a href=\"https:\/\/cinnamonandcoriander.com\/healthy-vegan-overnight-oats-pistachios\/\">vegan pistachio cream<\/a> or <a href=\"https:\/\/cinnamonandcoriander.com\/vegan-hazelnut-cinnamon-overnight-oats\/\">hazelnut cream.<\/a><\/p>\n<p>Here&#8217;s how you can make vegan clotted cream at home using just vegan cream cheese, coconut cream, and icing sugar. SO easy!&nbsp;<\/p>\n<h2>How to make Vegan Clotted Cream:&nbsp;<\/h2>\n<div class=\"mv-create-ingredients\">\n<ul>\n<li>6 tbsp coconut cream, (From a chilled can of coconut milk. Just scoop the fat from the top.)<\/li>\n<li>3 tbsp vegan cream cheese<\/li>\n<li>2 tbsp icing sugar (confectioner&#8217;s sugar)<\/li>\n<li>1\/4 tsp salt<\/li>\n<\/ul>\n<\/div>\n<div class=\"mv-create-instructions\">\n<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n<ol>\n<li>Simply whip all the ingredients together for a couple of minutes until light and fluffy. Taste and adjust by adding more salt or icing sugar, if desired.&nbsp;<\/li>\n<li>You can serve this Vegan Clotted Cream right away or keep it refrigerated in an air-tight container for up to 3 days.<\/li>\n<\/ol>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"857\" class=\"aligncenter wp-image-11148 size-full\" title=\"recipe for vegan scones \" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-9.jpg\" alt=\"overhead shot of halfed vegan scones served with vegan clotted cream and vegan lemon curd \" data-pin-description=\"This easy never-fail recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They are scented with vanilla, stuffed with dated and almonds and bake up beautifully! Tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze. Coconut oil makes these super moist and tender. They can be made sweet or savory. #scones #veganbaking #brunch #breakfast #easyrecipes \" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-9.jpg 600w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-9-105x150.jpg 105w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<h2>Can these be made ahead of time?&nbsp;<\/h2>\n<p>These are best eaten the day they are made. So they don\u2019t really work as a \u2018make ahead\u2019 item. If you have leftovers, keep them stored at room temperature and enjoy toasted or heated in the microwave. After 2 days, they will turn pretty tough.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"593\" height=\"400\" class=\"aligncenter wp-image-11163 size-full\" title=\"recipe for vegan scones \" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-21.jpg\" alt=\"close up of half a vegan almond and date scone served with vegan clotted cream and lemon curd\" data-pin-description=\"This easy never-fail recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They are scented with vanilla, stuffed with dated and almonds and bake up beautifully! Tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze. Coconut oil makes these super moist and tender. They can be made sweet or savory. #scones #veganbaking #brunch #breakfast #easyrecipes \" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-21.jpg 593w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-21-150x101.jpg 150w\" sizes=\"auto, (max-width: 593px) 100vw, 593px\" \/><\/p>\n<h2>Tips for making this vegan scones recipe:<\/h2>\n<ul>\n<li>Recipe makes <strong>8 small scones<\/strong> &#8211; can easily be doubled.<\/li>\n<li>The key to a nice, well-risen scone is handling the dough as little as possible. Don&#8217;t worry if the dough looks a bit lumpy, they will taste so much nicer. So please resist the temptation to knead the dough smooth. Handled gently, they will end up <strong>light and fluffy with a golden crispy crust.<\/strong><\/li>\n<li>For easy cutting, <strong>dip a sharp big kitchen knife in flour<\/strong> before cutting the scones to prevent the dough from sticking.<\/li>\n<li>Make sure your<strong> coconut oil is scoopable and not liquid<\/strong>. If it&#8217;s liquid and pourable, the scones dough won&#8217;t turn out. In summer, set your jar in the refrigerator to let the oil firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not half solid, half liquid. Repeat this process (of chilling, stirring, resting), until the right texture is achieved.&nbsp;<\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">\u2605 <\/span><b>Did you make and love this recipe for vegan scones? Give it your review below! And make sure to share your creations by<\/b><a href=\"https:\/\/www.instagram.com\/cinnamonandcoriander\/\"><b> tagging me on Instagram<\/b><\/a><b>!<\/b><\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-11165\" class=\"wprm-recipe-container\" data-recipe-id=\"11165\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-simple\">\n\t<div class=\"wprm-recipe-image-container\">\n\t\t<div class=\"wprm-recipe-image\"><img loading=\"lazy\" decoding=\"async\" width=\"100\" height=\"150\" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-7-100x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"overhead shot of fluffy vegan scones served with vegan clotted cream and lemon curd\" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-7-100x150.jpg 100w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-7-360x540.jpg 360w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/vegan-scones-7.jpg 600w\" sizes=\"auto, (max-width: 100px) 100vw, 100px\" \/><\/div>\n\t\t<div class=\"wprm-recipe-buttons\">\n\t\t\t\t\t\t<a href=\"https:\/\/cinnamonandcoriander.com\/en\/wprm_print\/best-vegan-scones-with-vegan-clotted-cream\" class=\"wprm-recipe-print\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#343434\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t<h2 class=\"wprm-recipe-name\">Best Vegan Scones with Vegan Clotted Cream<\/h2>\n\t<div class=\"wprm-recipe-summary\">\n\t\t<p>This easy never-fail recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They are scented with vanilla, stuffed with dated and almonds and bake up beautifully! Tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze. Coconut oil makes these super moist and tender. They can be made sweet or savory. Serve with my vegan clotted cream.&nbsp;<\/p>\t<\/div>\n\t<div class=\"wprm-recipe-details-container wprm-recipe-tags-container\">\n\t\t\t\t\t<div class=\"wprm-recipe-course-container\">\n\t\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#000000\" d=\"M22.707,12.293l-11-11C11.52,1.106,11.265,1,11,1H2C1.448,1,1,1.448,1,2v9c0,0.265,0.105,0.52,0.293,0.707l11,11C12.488,22.903,12.744,23,13,23s0.512-0.098,0.707-0.293l9-9C23.098,13.317,23.098,12.684,22.707,12.293z M7,9C5.895,9,5,8.105,5,7c0-1.105,0.895-2,2-2s2,0.895,2,2C9,8.105,8.105,9,7,9z M13,17.414L8.586,13L10,11.586L14.414,16L13,17.414z M16,14.414L11.586,10L13,8.586L17.414,13L16,14.414z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-course-name\">Course<\/span>\n\t\t\t\t<span class=\"wprm-recipe-course\">\n\t\t\t\t\tBreakfast, brunch\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"wprm-recipe-cuisine-container\">\n\t\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#000000\" d=\"M22.707,12.293l-11-11C11.52,1.106,11.265,1,11,1H2C1.448,1,1,1.448,1,2v9c0,0.265,0.105,0.52,0.293,0.707l11,11C12.488,22.903,12.744,23,13,23s0.512-0.098,0.707-0.293l9-9C23.098,13.317,23.098,12.684,22.707,12.293z M7,9C5.895,9,5,8.105,5,7c0-1.105,0.895-2,2-2s2,0.895,2,2C9,8.105,8.105,9,7,9z M13,17.414L8.586,13L10,11.586L14.414,16L13,17.414z M16,14.414L11.586,10L13,8.586L17.414,13L16,14.414z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-cuisine-name\">Cuisine<\/span>\n\t\t\t\t<span class=\"wprm-recipe-cuisine\">\n\t\t\t\t\tAmerican, British\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"wprm-recipe-keyword-container\">\n\t\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#000000\" d=\"M22.707,12.293l-11-11C11.52,1.106,11.265,1,11,1H2C1.448,1,1,1.448,1,2v9c0,0.265,0.105,0.52,0.293,0.707l11,11C12.488,22.903,12.744,23,13,23s0.512-0.098,0.707-0.293l9-9C23.098,13.317,23.098,12.684,22.707,12.293z M7,9C5.895,9,5,8.105,5,7c0-1.105,0.895-2,2-2s2,0.895,2,2C9,8.105,8.105,9,7,9z M13,17.414L8.586,13L10,11.586L14.414,16L13,17.414z M16,14.414L11.586,10L13,8.586L17.414,13L16,14.414z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-keyword-name\">Keyword<\/span>\n\t\t\t\t<span class=\"wprm-recipe-keyword\">\n\t\t\t\t\teasy vegan scones, scones with coconut oil, vegan scones recipe\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t<div class=\"wprm-recipe-details-container wprm-recipe-times-container\">\n\t\t\t\t<div class=\"wprm-recipe-prep-time-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path data-color=\"color-2\" fill=\"#000000\" d=\"M4.3,16.6l-2.2,2.2c-0.6,0.6-0.9,1.3-0.9,2.1c0,0.8,0.3,1.6,0.9,2.1s1.3,0.9,2.1,0.9c0.8,0,1.6-0.3,2.1-0.9l2.2-2.2L4.3,16.6z\"\/><path fill=\"#000000\" d=\"M22.6,5.4l-3.5-3.5c-1.1-1.1-2.6-1.8-4.2-1.8s-3.1,0.6-4.2,1.8l-8.4,8.4c-0.4,0.4-0.4,1,0,1.4l7.1,7.1C9.5,18.9,9.7,19,10,19c0,0,0,0,0,0c0.3,0,0.5-0.1,0.7-0.3L22.6,6.8C23,6.4,23,5.8,22.6,5.4z M9.2,14.6l-1.4-1.4l6.4-6.4l1.4,1.4L9.2,14.6z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-prep-time-name\">Prep Time<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\">minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t<div class=\"wprm-recipe-cook-time-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path data-color=\"color-2\" fill=\"#000000\" d=\"M9,9c0.6,0,1-0.4,1-1V4c0-0.6-0.4-1-1-1S8,3.4,8,4v4C8,8.6,8.4,9,9,9z\"\/><path data-color=\"color-2\" fill=\"#000000\" d=\"M4,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1S3,6.4,3,7v4C3,11.6,3.4,12,4,12z\"\/><path data-color=\"color-2\" fill=\"#000000\" d=\"M14,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1s-1,0.4-1,1v4C13,11.6,13.4,12,14,12z\"\/><path fill=\"#000000\" d=\"M23,14h-5H1c-0.6,0-1,0.4-1,1v3c0,1.7,1.3,3,3,3h13c1.7,0,3-1.3,3-3v-1h4c0.6,0,1-0.4,1-1v-1C24,14.4,23.6,14,23,14z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-cook-time-name\">Cook Time<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">12<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\">minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t<div class=\"wprm-recipe-custom-time-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#000000\" transform=\"translate(1.5999999999999996 1.5999999999999996) scale(0.8)\"><path fill=\"#000000\" d=\"M15,2c0.6,0,1-0.4,1-1s-0.4-1-1-1H1C0.4,0,0,0.4,0,1s0.4,1,1,1h1c0.1,2.4,0.8,4.5,2,6c-1.2,1.4-2,3.6-2,6H1 c-0.6,0-1,0.4-1,1s0.4,1,1,1h14c0.6,0,1-0.4,1-1s-0.4-1-1-1h-1c-0.1-2.5-0.8-4.6-2-6c1.3-1.5,2-3.6,2-6H15z M9.9,7.3L9,8.1l1,0.7 c1.2,0.9,2,2.9,2.1,5.2H4c0.1-2.3,0.9-4.3,2.1-5.2l1-0.7L6.1,7.3C4.8,6.1,4.1,4.2,4,2h8C11.9,4.2,11.2,6.1,9.9,7.3z\"><\/path><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-custom-time-name\">Resting<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-custom_time wprm-recipe-custom_time-minutes\">15<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-minutes\">minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t<div class=\"wprm-recipe-total-time-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#000000\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-total-time-name\">Total Time<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">30<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\">minutes<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t<div class=\"wprm-recipe-details-container\">\n\t\t\t\t<div class=\"wprm-recipe-servings-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#000000\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#000000\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-servings-name\">Servings<\/span> <span class=\"wprm-recipe-details wprm-recipe-servings wprm-recipe-servings-11165\">8<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-servings-unit\">scones<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<div class=\"wprm-recipe-calories-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><rect data-color=\"color-2\" x=\"21\" y=\"8\" fill=\"#343434\" width=\"3\" height=\"8\"\/><path fill=\"#343434\" d=\"M18,5H1C0.448,5,0,5.447,0,6v12c0,0.553,0.448,1,1,1h17c0.552,0,1-0.447,1-1V6C19,5.447,18.552,5,18,5z M11,12v4l-7-5l5,1V8l6,5L11,12z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-calories-name\">Calories<\/span> <span class=\"wprm-recipe-details wprm-recipe-calories\">120<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-calories-unit\">kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<div class=\"wprm-recipe-author-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path data-color=\"color-2\" fill=\"#343434\" d=\"M13,21h-2H5v2c0,0.6,0.4,1,1,1h12c0.6,0,1-0.4,1-1v-2H13z\"\/><path fill=\"#343434\" d=\"M18,4c-0.1,0-0.2,0-0.3,0c-0.8-2.3-3-4-5.7-4S7.2,1.7,6.3,4C6.2,4,6.1,4,6,4c-3.3,0-6,2.7-6,6c0,3,2.2,5.4,5,5.9V19h6v-4h2v4h6v-3.1c2.8-0.5,5-2.9,5-5.9C24,6.7,21.3,4,18,4z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-author-name\">Author<\/span> <span class=\"wprm-recipe-details wprm-recipe-author\">Kiki Johnson<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t<div class=\"wprm-recipe-ingredients-container\">\n\t\t<h3 class=\"wprm-recipe-header\">Ingredients<\/h3>\n\t\t\t\t<div class=\"wprm-recipe-ingredient-group\">\n\t\t\t\t\t\t<ul class=\"wprm-recipe-ingredients\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">250<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\"> all-purpose flour<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">\/ 2 cups<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">baking powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">heaped tbsp icing sugar or 1 tbsp stevia or erythritol<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1\/8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">nutmeg<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">50<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\"> packed coconut oil<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">1\/4 cup - or extra virgin if you don\u2019t mind coconut taste at room temperature<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">vanilla<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">160<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\"> coconut milk or almond milk   <\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\"> 2\/3 cup<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">chopped dates<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">about 4 medjool dates<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">chopped toasted almonds<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">1 handful <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t<div class=\"wprm-recipe-ingredient-group\">\n\t\t\t\t\t\t<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name\">Glaze<\/h4>\n\t\t\t\t\t\t<ul class=\"wprm-recipe-ingredients\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">almond milk or coconut milk<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">maple syrup<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t<div class=\"wprm-recipe-ingredient-group\">\n\t\t\t\t\t\t<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name\">Vegan Clotted Cream <\/h4>\n\t\t\t\t\t\t<ul class=\"wprm-recipe-ingredients\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">5-6 <\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">coconut cream <\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">(From a chilled can of coconut milk. Just scoop the fat from the top.) <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">tbsps<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">vegan cream cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">tbsps<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">icing sugar<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">or Swerve for sugar-free<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t<div class=\"wprm-recipe-instructions-container\">\n\t\t<h3 class=\"wprm-recipe-header\">Instructions<\/h3>\n\t\t\t\t<div class=\"wprm-recipe-instruction-group\">\n\t\t\t\t\t\t<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Scones<\/h4>\n\t\t\t\t\t\t<ol class=\"wprm-recipe-instructions\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">As a first step, sift the flour and baking powder into a large mixing bowl. This helps to get lighter scones but you can skip this step. Add sugar, spices, and salt and mix to combine.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Chop coconut oil small and then rub into the flour with your fingers until the flour looks pebbly. Do not rush this step or take shortcuts for light, nicely risen scones. Fold in chopped nuts, fruit or any add-ins. Mix milk and vanilla.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Start adding your nut milk while bringing the dough together. I use a wooden spoon and then just dump everything on my kitchen counter and use my hands. Do not handle the dough too much, just until it\u2019s combined. It does not have to look smooth. Shape into a disc and place the dough in the fridge on a piece of parchment paper for 15 minutes (no longer than that as the baking powder will lose its power). Preheat the oven to 220\u00b0 C \/ 425\u00b0 F and prepare a baking tray.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">After the dough has had a chance to rest a bit, pat it a bit more, if needed.  Take a sharp kitchen knife and cut your round into 8 wedges with quick movements. Don't wiggle the knife around as that inhibits rising<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Alternatively, use a  rount cookie cutter that is 5 cm \/ 2\u2033 in diameter and cut circles out of the dough. Again, do not twist the cutter, simply apply a lot of pressure to the cutter and then lift the cutter with a scone inside. Place over the baking tray and gently pop the scone out onto the tray. You can dip the cutter in flour and then shake the excess off before cutting, for easy release.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">If using a cutter, bring any dough leftovers very gently into a ball and cut out some more \u2013 they won\u2019t be as good as the first batch, but if you handle the dough super gently, they will still be very tasty.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Place the scones on the prepared baking tray, making sure there is some space around each one so that they can bake properly. Mix all the glaze ingredients together in a small bowl and glaze the tops of the scones with a pastry brush.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Bake for about 12 minutes or until nicely browned. Most ovens are a bit uneven in their heat distribution. I rotated the tray after 8 minutes so that they are evenly browned on all sides.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Let the scones cool down a little before cutting them in half and filling them with vegan lemon curd and vegan clotted cream (recipe below) or coconut cream. (see serving tips)<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t\t<div class=\"wprm-recipe-instruction-group\">\n\t\t\t\t\t\t<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Clotted Cream <\/h4>\n\t\t\t\t\t\t<ol class=\"wprm-recipe-instructions\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>For the vegan clotted cream, s<span style=\"font-family: inherit;font-weight: inherit\">imply whip all the ingredients together for a couple of minutes until light and fluffy. Taste and adjust by adding more salt or icing sugar, if desired.&nbsp;<\/span><\/p><p>You can serve this Vegan Clotted Cream right away or keep it refrigerated in an air-tight container for up to 3 days.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<div class=\"wprm-recipe-notes-container\">\n\t\t<h3 class=\"wprm-recipe-header\">Recipe Notes<\/h3>\n\t\t<ul>\n<li>This recipe makes 8 small scones - can easily be doubled<\/li>\n<li>The key to a nice, well-risen scone is handling the dough as little as you can get away with. Don't worry if the dough will be a bit lumpy, they will taste so much nicer. So please resist the temptation to knead the dough smooth. Handled gently, they will end up light and fluffy with golden crispy crust.<\/li>\n<li>These are best eaten the day they are made. So they don\u2019t really work as a \u2018make ahead\u2019 item. If you have leftovers, keep them stored at room temperature and enjoy toasted or heated in the microwave. After 2 days, they will turn pretty tough.<\/li>\n<li>Instead of Vegan Clotted Cream, you can also serve these with <a href=\"https:\/\/cinnamonandcoriander.com\/en\/vegan-lemon-tart\/\">coconut whipped cream.\u00a0<\/a><\/li>\n<\/ul>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"1200\" class=\"aligncenter size-large wp-image-11166\" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/best-vegan-scones-recipe.jpg\" alt=\"vegan scones recipe Pinterest graphic\" data-pin-description=\"This easy never-fail recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. They are scented with vanilla, stuffed with dated and almonds and bake up beautifully! Tender on the inside and crispy golden on the outside thanks to a maple almond milk glaze. Coconut oil makes these super moist and tender. They can be made sweet or savory. Serve with my vegan clotted cream. #scones #veganbaking #brunch #breakfast #easyrecipes \" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/best-vegan-scones-recipe.jpg 600w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2020\/02\/best-vegan-scones-recipe-75x150.jpg 75w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This easy recipe for vegan scones makes the perfect fluffy scone in just 30 minutes&#8230;.<\/p>\n","protected":false},"author":1,"featured_media":17825,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[5545,5549,5566,5567,5553,5568],"tags":[],"class_list":["post-17025","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts-and-ice-cream","category-european-recipes","category-ostern-2","category-scones-3","category-vegan-vegetarian-dishes","category-weihnachten-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipe for Vegan Scones with Vegan Clotted Cream - Cinnamon&amp;Coriander<\/title>\n<meta name=\"description\" content=\"This easy recipe for vegan scones makes the perfect fluffy scone in just 30 minutes. 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