Best Ever Vegan Fruity Scones with Vegan Clotted Cream

Best Ever Vegan Fruity Scones with Vegan Clotted Cream

This is the one I made especially for the mother’s day, 31st, March, Sunday. Happy Mother’s day to all moms.

Nowadays, afternoon tea or cream tea is so popular. You can tell when you walk along the cafe or restaurant, lots of people (mostly ladies) sipping their cuppa during the time after school.

One of the essential items must be the scone on the shelf with a little pot of creamy clotted cream, and another pot is the sweet jam.

Today’s recipe was owned by a supermarket recipe, but I have to adjust it as my usual. And the sweetener just well balances accompany with the moist from the cake.

Best Ever Vegan Fruity Scones with Vegan Clotted Cream

Ingredient:  (make 6 large scones)

  1. 3/4 cup Nut milk
  2. 1 1/2 cup Apple cider Vinegar (ACV)
  3. 2 1/3 cup Self-raising flour, (perfectly gluten-free)
  4. 3 to 4 tbsp Raw sugar or coconut sugar, (I put 3)
  5. 1 Handful Raisins & cranberries, optional
  6. 5 tbsp Dairy-free butter, cold
  7. Pinch of Black salt or Pink Salt

Vegan Clotted cream:

  1. 1 can Coconut milk, full fat, (only need the thick top cream)
  2. 1/4 cup Vegan butter
  3. 1/2 cup Icing sugar or (light brown sugar, ground it in a coffee grinder)

For the Clotted cream: 

  1. Beat all in a powerful with an electric whisk until stiff and smooth. Chill in the fridge before serve.

For the Scones: 

  1. Preheat the oven to 420°F/210°C or 190°C in a fan oven.
  2. Mix the nut milk with ACV and stir, set aside.
  3. Sieve the flour and mix with sugar, rub the butter into the flour by using fingertips until breadcrumbs like.
  4. Add the dried fruits into the flour mixture and with the salt as well.
  5. Pour the buttermilk into the mixture and fold it with a spatula, mix by hand at the end but not over-mix.
  6. Slightly pat the dough flat on the table with flour dusting.
  7. Use a cookie cutter to stamp out the dough about an inch height. I can make six scones with the whole dough.
  8. Bake in the oven for around 20 minutes. until cooked.
  9. Serve warm with vegan clotted cream and homemade jam.
  10. Enjoy!

Note:

  • Brush with nut milk on top before bake, it can achieve a nice golden colour.
  • The clotted cream can make it advance, store in the fridge to keep cold. It can keep fresh for around 3 days.
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