Vegan Scones with Jam & Cream

Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!

Quick meal
Freezable
Cheap
Kids recipe

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Total time

20

Cuisine

British

Servings

10

Ingredients

Dry ingredients

  • 350g self-raising flour
  • 60g caster sugar
  • 1½ tsp baking powder
  • 75g sultanas
  • Pinch salt

Wet ingredients

  • 60g vegan spread
  • 170ml plant milk
  • 1 tsp vanilla extract or paste (optional)
  • 1 tbsp lemon juice

Filling

  • Vegan butter (our favourite is Natuli)
  • 10 tbsp raspberry jam (1 tbsp per scone)
  • 10 tbsp vegan crème fraîche (eg Oatley), Coconut Cream, squirty cream or make your own… try our cashew cream recipe or our coconut cream whip

Instructions

  1. Preheat the oven to 200ºC(fan)/390ºF/Gas Mark 6.
  2. Line a large baking tray with greaseproof paper.
  3. In a large bowl, stir together all of the dry ingredients. Set aside.
  4. In a large just, mix together all of the wet ingredients (don’t worry at this stage about smoothing out the vegan spread as you will do this later).
  5. Pour the wet ingredients into the dry ingredients and stir through thoroughly. Use your hands to work in the vegan spread and form into a ball of smooth, soft dough.
  6. Divide the dough into 10 equal sized balls and place onto the lined baking tray.
  7. Squish each ball down and create a round shape around 2cm thick OR use a 5cm/2in cutter to stamp them out.
  8. Place in the oven and for 12 minutes until lightly golden.
  9. Cool on a wire rack and spread with butter, cream and jam of your choice.
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