A fancy afternoon tea with a glass of champagne and towering cake stand laden with sweet treats might be something you imagine to be not particularly vegan-friendly, but there’s absolutely no reason why every element shouldn’t be made plant-based, and these fruity vegan scones are a perfect example.
Some of the most popular scone recipes I found whilst researching don’t contain eggs in any case, and butter and milk are so easy to replace with excellent vegan alternatives that these taste identical to the very finest homemade scones. I think even National Trust tearooms would be proud to serve them!
If you were creating your very own vegan afternoon tea, you could include:
- Cucumber sandwiches (with the crusts cut off, if you’re being really fancy!)
- Vegan cream cheese and watercress sandwiches
- My Vegan ‘Cheese’ Scones which have rave reviews from readers who have tried them so far
- Mini Vegan Victoria Sponge cakes (this recipe is a winner, and you could make mini ones by making the sponge in a large rectangular tray then cutting out small circles with a pastry cutter and sandwiching them together with jam)
- Slices of Easy Vegan Carrot Cake
- Plus of course these fruity Vegan Scones with a little pot of jam, and some coconut cream if you like
Don’t forget to pin the recipe for later, or to share with friends → → → → →
You might like to take a look at my Vegan 20 Minute Meals Index for lots more delicious and speedy vegan meals!
Do send me pictures of your very own vegan scones on:
tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!
Vegan Scones: Equipment and Shopping List
You will need:
- Baking tray
- Large bowl
- Measuring jug
- Pastry cutter (I used a 6cm fluted cutter)
- dried fruit (eg. sultanas, dried cranberries, blueberries or sour cherries)
- orange juice
- dairy-free margarine
- vegetable fat (vegan lard)
- dairy-free milk
- self-raising flour
- caster sugar
These delicious scones are jam-packed with fruit and so light and 'buttery' no-one will believe they are vegan!
- 65 g dried fruit (eg. sultanas, sour cherries, blueberries, cranberries or a mix of these)
- 4 tbsp orange juice
- 235 g self-raising flour
- 35 g dairy-free margarine
- 35 g vegetable fat (vegan lard) (eg. Trex)
- 70 ml dairy-free milk
- 1 tbsp caster sugar
Place the dried fruit into a small bowl or mug and cover with orange juice. Set aside.
Preheat the oven to 170°C (fan) / 350°F / Gas Mark 4. Grease a baking tray.
Tip the flour into a large bowl, then rub in both the fats with your fingertips. When the mixture looks like fine breadcrumbs, drain the orange juice from the fruits, and tip the fruit into the bowl.
Add the milk little by little, until a soft (but not sticky) dough has formed - this might require more or less than 70ml milk so don't take that as an exact measurement - just add a bit at a time, and if the dough becomes too sticky, add just a little more flour.
Tip the dough out onto a floured surface, and roll it out to about 1.5cm thick. Use a pastry cutter to cut out as many scones as you can, placing them onto the baking tray as you go. Roll the off-cuts into a ball and re-roll to 1.5cm thick, and keep cutting out scones until all the dough has been used.
Bake for 15-18 minutes until just turning golden brown and well risen, then put onto a wire rack to cool.
Vegan Afternoon Tea Recipes
If you’re hosting your own vegan afternoon tea, here are a few more recipes for great British cakes & bakes from some blogger friends which might come in handy:
- Kate’s Vegan Chocolate Cake from Veggie Desserts
- Camilla’s Vegan Banana Cake from Fab Food 4 All
- Bintu’s Peanut Butter Banana Brownies from Recipes from a Pantry
- Choclette’s Chocolate Banana Cashew Cake from Tin & Thyme
- Jac’s Dark Treacle Banana Gingerbread from Tinned Tomatoes
There are plenty of quick and easy vegan recipes in my book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
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