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overhead shot of fluffy vegan scones served with vegan clotted cream and lemon curd

Best Vegan Scones with Vegan Clotted Cream

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. 

Course Breakfast, brunch
Cuisine American, British
Keyword easy vegan scones, scones with coconut oil, vegan scones recipe
Prep Time 15 minutes
Cook Time 12 minutes
Resting 15 minutes
Total Time 30 minutes
Servings 8 scones
Calories 120 kcal
Author Kiki Johnson

Ingredients

  • 250 g all-purpose flour / 2 cups
  • 1 tbsp baking powder
  • 2 heaped tbsp icing sugar or 1 tbsp stevia or erythritol
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 50 g packed coconut oil 1/4 cup - or extra virgin if you don’t mind coconut taste at room temperature
  • 1 tsp vanilla
  • 160 ml coconut milk or almond milk 2/3 cup
  • 1/4 cup chopped dates about 4 medjool dates
  • 1/4 cup chopped toasted almonds 1 handful

Glaze

  • 1 tbsp almond milk or coconut milk
  • 1 tsp maple syrup
  • 1 tsp oil

Vegan Clotted Cream

  • 5-6 tbsp coconut cream (From a chilled can of coconut milk. Just scoop the fat from the top.)
  • 3 tbsps vegan cream cheese
  • 2 tbsps icing sugar or Swerve for sugar-free
  • 1/4 tsp salt

Instructions

Scones

  1. 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.

  2. 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.

  3. 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’s 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° C / 425° F and prepare a baking tray.
  4. 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
  5. Alternatively, use a rount cookie cutter that is 5 cm / 2″ 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.
  6. If using a cutter, bring any dough leftovers very gently into a ball and cut out some more – they won’t be as good as the first batch, but if you handle the dough super gently, they will still be very tasty.
  7. 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.

  8. 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.

  9. 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)

Clotted Cream

  1. For the vegan clotted cream, 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. 

    You can serve this Vegan Clotted Cream right away or keep it refrigerated in an air-tight container for up to 3 days.

Recipe Notes

  • This recipe makes 8 small scones - can easily be doubled
  • 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.
  • These are best eaten the day they are made. So they don’t really work as a ‘make ahead’ 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.
  • Instead of Vegan Clotted Cream, you can also serve these with coconut whipped cream.