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Vegan scones with lemon and coconut cream recipe

Vegan scones with lemon and coconut cream recipe

126 ratings

A classic, crumbly scone is the pinnacle of afternoon tea, and this east vegan scone recipe means that everyone can still enjoy them. Flavoured with a hint of lemon and served with a generous dollop of coconut cream, just add your favourite fruit or jam for the perfect finish. See method

  • Serves 8 (makes 8 scones)
  • 20 mins to prepare and 20 mins to cook
  • 375 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 180ml unsweetened soya milk, plus extra for brushing
  • 1 lemon, zest and juiced (you need 2 tsp)
  • 1 tsp vanilla extract
  • 400g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 100g dairy-free spread
  • 40g caster sugar
  • 400g tin coconut milk, chilled
  • 1 tbsp icing sugar
  • blackcurrant (or other fruit) conserve, to serve (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1575kj
    375kcal     19%

  • Fat

    17g 25%

  • Saturates

    10g 49%

  • Sugars

    8g 9%

  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 52.2g Protein 5.8g Fibre 2.2g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Gently heat the soya milk in a small pan, or the microwave, until just warm but not hot. Add 2 tsp lemon juice and the vanilla extract and set aside.
  2. Sieve the flour and baking powder together into a mixing bowl and add a pinch of salt. Rub the spread into the flour with your fingertips until it resembles fine breadcrumbs.
  3. Make a well in the centre of the flour then add the sugar and the warmed milk mixture. Gently mix with a knife, bringing the flour in from the edge of the bowl until just combined. Tip the dough out onto a floured work surface and bring together with your hands, patting it into a 3-4cm-deep circle.
  4. Cut out 8-10 scones using a floured 6cm round cutter, reforming the scraps of dough as needed. Transfer the scones to a baking tray, brush with a little soya milk and bake for 15-20 mins until golden.
  5. Meanwhile, take the chilled coconut milk out of the fridge and spoon the solid coconut cream from the top into a bowl, leaving behind the watery liquid underneath. Whisk gently until it forms soft peaks, then add the sugar and lemon zest and whip again.
  6. Cut the scones in half and serve with a dollop of the cream, and a spoonful of blackcurrant conserve, if you like. 

Tip: You can save the coconut water from the tin and add to juices or smoothies.

See more Vegan cakes and bakes

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