Vegan scones with lemon and coconut cream recipe
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
- Dairy-free
- Vegan
- Vegetarian
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)
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Shop ingredientsEach serving contains
- Energy
- 1575kJ 375.0kcal
- Fat
- 17g
- Saturates
- 10g
- Salt
- 0.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 52.2gProtein 5.8gFibre 2.2g
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- 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.
- 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.
- 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.
- 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.
- 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.
- 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
