Lovey-Dovey Vegan Scones

Baking sweet things for the people I love is my love language, and while I don’t feel strongly about Valentine’s Day, it’s a welcome excuse for me to whip up yet another sugary thing. This recipe for vegan scones is, hands down, the easiest recipe on my blog so far and makes a very cutesy, very demure Valentine’s Day breakfast or tea.

So, if you need a reminder to do something nice for your significant other this Valentine’s Day (or any other day), take this as your sign!

These quick and easy vegan scones come together in a few simple steps with just a handful of basic ingredients. They’re best served warm with some clotted cream and jam and should always be enjoyed in the company of a special someone — yes, even if that’s yourself!

Ingredients

For 8 to 10 scones

375g plain white flour

4 tsp baking powder

90g vegan butter

80g caster sugar

120ml vegan double cream

4 tbsp soya milk (+ a little extra for glazing)

1tsp vanilla extract

Pinch of salt

Kitchen utensils

Round cookie/pastry cutter, 5-6cm

Rolling pin

(Ideally, a food processor)

Method

Step 1 Sieve the flour and baking powder into a large mixing bowl, then add caster sugar and a good pinch of salt and combine with a wire whisk.

Step 2 Put the flour mixture into a food processor and add the butter in small cubes. Pulse until the mixture is fine and crumbly — a few pulses should be enough. If you don’t have a food processor, you can add the butter straight to the other ingredients and rub it in with your fingers. However, you have to be quick and shouldn’t overmix the dough so the butter doesn’t melt.

Step 3 In a separate bowl, mix the vegan double cream, 4 tbsp of soya milk and 1tsp of vanilla extract, give it a quick stir and pour it over your dry ingredients. Use your hands to bring it all together, but don’t knead the dough.

Step 4 Next, bring the dough to a generously floured surface and knead it here, very briefly, until just smooth enough (10-20 seconds). I can’t overstate how important it is not to over-knead your dough, even if it doesn’t look very smooth — the less you handle the dough, the better it will rise! The dough will be quite soft, so generously flour your work surface, hands and rolling pin and work swiftly.

Step 5 Preheat your oven to 200°C (fan) and line a baking tray.

Step 6 Use your hands to flatten the dough into a rough disc shape, then use a rolling pin to even it to a thickness of about 3cm.

Step 7 Flour your pastry cutter and cut out 8-10 rounds, transferring each of them directly to the lined baking tray. Push the cutter straight down into the dough and pick it back up, avoiding any turning/twisting motion — a clean cut will help the scones rise more easily.

Step 8 Briefly knead the remaining dough just enough to bring it together and roll it out again to the same thickness. Cut out more rounds and proceed like this until the dough is used up.

Step 9 Brush the top of your scones with soya milk and place them in the preheated oven. Once inside, turn down the heat to 180°C (fan) and bake them for around 15 minutes or until the scones are golden and a wooden stick comes out clean. Turn the baking tray halfway through to ensure an even bake.

Step 10 When the scones are done, transfer them to a wire rack and let them cool slightly. Best served warm with a dollop of clotted cream and your favourite jam.

Notes on Ingredients

Flour

Yes, you’ll want to sieve your flour — it will make the scones lighter and more airy!

Vegan Butter

In this recipe, it’s important to use unsalted, firm vegan butter, such as Flora Unsalted Plant Butter or Naturli Organic Block, as this will help give the scones structure once cool.

Vegan Double Cream

I’ve only tested this recipe with Elmlea Plant Double Cream but would suspect that Flora Plant Cream Double will work just as well. Any heavy plant-based cream alternative should be fine, but I would stay away from sweetened cream like Alpro Single Cream or scale back on the sugar.