Vegan Fruit Scones
Scones are a classic British tea time treat; let me show you how to make your own Vegan Fruit Scones from scratch! All you need is some plant based cream and strawberries to serve.
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The perfect addition to a plant based Afternoon Tea or Cream Tea
Light and fluffy scones are a classic British treat. They can be found on afternoon tea stands across the UK and they are on every menu in cafes and restaurants in the South West as part of a cream tea.
British scones are very different to American scones. British scones are light, crumbly, and buttery. They are tall and round and enjoyed with cream, jam or other preserves like lemon curd. In fact, they are more like an American biscuit than they are a triangular, glazed America scone!
Strange right?
British scones are usually quite plain in flavour. On most afternoon tea stands you will find regular scones and fruit scones. The latter will be studded with raisins or sultanas, just like my Vegan Fruit Scones!
How are scones made?
The method for making scones isn’t all that complicated. You start with your dry ingredients (flour, sugar, bicarbonate soda), rub in your fat until it has the texture of breadcrumbs. Then pour in milk and bring it together into a tender dough. This dough is then shaped into rounds, baked, and split open to be enjoyed with cream and jam.
Although this sounds easy there are a few pitfalls you should know about. With these simple tips and tricks you can avoid making any mistakes.
- To make sure your scones rise, keep the butter in the fridge (or better, freeze it) so that its super cold.
- In fact, why not pop all of your equipment in the fridge too before you begin. Colder is better!
- When you come to mix your ingredients, don’t over do it. You only want to mix until you have a crumbly dough that’s just coming together. I usually tip it out on to my work surface before it’s even brought together in a single ball.
- I’ve seen loads of recipes that suggest you should roll out your dough. I don’t recommend doing this. Just gently pat the dough and press it out with the palms of your hands. It’s much gentler.
- Once you’ve shaped your scones pop them back in the fridge for at least half an hour. This stops the gluten from making the scones too tough. It also makes sure the butter is hard which will create a better, more flaky texture when the cook.
- I also disagree with recipes that say to keep plenty of space between the scones. You don’t want them touching before they go in the oven, but I like that when they bake they expand (outwards and upwards) which means you get lovely soft sides.
Follow this advice and the recipe below and you’ll have perfect scones every time.
To make Vegan Fruit Scones you add sultanas and/or raisins just before the milk. Although it might be tempting to add in fresh, juicy fruit, dried fruit is much more traditional and stops the scones becoming wet and stodgy.
How do you make vegan scones?
Making scones with plant based substitutes is surprisingly easy. You will need a plant based milk of your choice and a vegan block butter.
I would recommend using soy milk for vegan baking as it is the most similar to cows milk.
The reason you need vegan block butter (rather than a spread) is because it make it a lot easier to get he right breadcrumb texture when you are making the dough. I like to use Flora (which now comes in salted or unsalted) or Naturli.
For more advice about making scones and other cakes, biscuits and pastry plant based, check out my Big Vegan Baking Guide here.
The recipe
Vegan Fruit Scones
Ingredients
- 350 grams self-raising flour extra for dusting
- 50 grams caster sugar
- 0.5 tsp bicarbonate of soda
- 100 grams raisins or sultanas
- 100 grams vegan block butter or margarine
- 150 milliliters soy milk plus extra to glaze
Instructions
- Sift the flour, sugar and bicarbonate of soda in to a mixing bowl.
- Cut the vegan block butter into cubes and add to the bowl. Rub the butter into the flour until it resembles fine breadcrumbs.
- Add the raisins to the bowl and stir to distribute amongst the scone mix.
- Pour in the milk and stir until its just coming together into a crumbly dough.
- Tip the dough out on to a lightly floured surface and push it together gently until you have a flat dough roughly 2-3cm deep.
- Using a 7cm cutter, cut out the scones. Transfer to an oven tray that has been lined with baking paper.
- Cover loosely with cling film and place in the fridge for 30 minutes to chill.
- In the meantime pre-heat the oven to 220 C / 392 F /gas 7.
- Place into the pre-heated oven for 15-20 minutes or until they have risen and are golden on top.
- Leave to cool slightly on a wire rack.
- Serve with vegan cream and jam or fresh strawberries.
Nutrition
What can I used instead of clotted cream?
There are a whole range of different plant based alternatives to clotted or whipped cream available in the UK. My favourite has to be Elmlea Plant Based Double Cream. It whips up really well and holds its shape even in warm weather.
Coconut cream also whisks up really well. When whipping the cream, it can sometimes go crumbly and grainy. But, keep going and you will gradually get smooth, whipped coconut cream.
Oat based creme fraiche from brands like Oatly is another delicious alternative that doesn’t even need whipping.
Can you freeze scones?
Yes! These scones freeze really well. Cook them. Let them cool. The place them in an airtight container or freezer bag and store for up to 3 months in the freezer.
More recipes for a British afternoon tea
More scone recipes
If you have any questions please don’t hesitate to ask them in the comments. If you make these (or any of my other recipes) do let me know or leave a star rating in the recipe card. Your feedback is super helpful for me!