British Scones with Clotted Cream and Fresh Strawberries

These are my favourite scones for a Sunday morning treat and are tested and approved by my British-born mother and partner, so are legit snobby scones, Queen-grade. This is, as always, my healthier version but feel free to sub the agave for sugar, and strawberries for jam. Tamara's food journal:


Scone ingredients

  • 2 cups plain flour, or 2 1/4 cups gluten free flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp agave syrup (or 1/4 cup sugar)
  • 1/2 cup almond milk (or non-dairy of your choice)
  • 2 tbsp lemon juice
  • 1/3 cup Nuttelex (or non-dairy margarine of your choice)

Clotted Cream Ingredients (recipe from Vegan YumYum)

  • 4 tbsp Nuttelex (or other non-dairy margarine alternative)
  • 4 tbsp vegan cream cheese (I use Tofutti as it’s easy to find here)
  • 2 tbsp powdered sugar

Optional extra

  • strawberries


Scone method

1. Preheat your oven to 180 degrees Celsius.

2. Mix the flour, baking powder, and salt in a medium sized bowl. Then in a separate small bowl or jug whisk the agave, almond milk, and lemon juice thoroughly. (If you are using sugar instead of agave, mix it through the dry mix, and you may need to add a dash more of milk when you mix the wet and dry if it’s not the right consistency.)

3. Using a fork (or your fingers if you’re like me) blend the margarine into the dry ingredients until the mixture looks like damp sand, and there are no more dry patches or clumps of margarine.

4. Mix the wet ingredients into the dry until a soft dough forms. Don’t over mix, only until just combined, adding flour if the mixture is too wet. Basically, it needs to be firm enough to be able to be rolled out, but still pliable and soft to touch.

5. Place the dough onto a floured surface and roll it into an approximately 2cm thick slab. Cut 5cm diameter circles out with a biscuit cutter or a glass until you have used all of the dough. Place scones on a tray covered in baking paper. Lightly brush the tops with almond milk, with a little powdered sugar mixed in if you wish.

6. Bake scones for about 15 mins, or until very lightly browned, and then remove and place on a cooling rack.

7. When the tasty dudes are cooled, split them and stuff them with the clotted cream (recipe below) and thinly sliced strawberries.

Clotted Cream method

1. Whisk, WHISK! Chuck all the clotted cream ingredients in a bowl and whisk like your life depends on it. Mine usually does when Chester is waiting for scones to be served…and if he’s super impatient I just use a beater on a low setting.

2. The mix should become a thick, smooth cream, and will firm up in the fridge for a stiffer consistency.

3. Stuff the clotted cream in the scones, then nom with tea. If you’re in Australia I HIGHLY recommend the T2 black tea ‘Creme Brûlée’, they were meant for each other!

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