Proper English Scones with Clotted Cream
With the Royal Wedding just days away, what better time for a proper English delicacy? The recipe below includes a classic companion to tea: English scones with clotted cream. The scones are warm, buttery and surprisingly easy to make. The clotted cream makes them elegant and delightful.
Bake up a batch of scones, put on a pot of tea and you’ll be sure to feel like a royal yourself! Let me know in the comments or tag me on Instagram if you decide to try these!
VEGAN PROPER ENGLISH SCONES
1⅔ cups all purpose flour, plus extra for your surface
2½ tsp baking powder
3 tbsp cane sugar
⅛ tsp salt
3 tbsp cold vegan butter (I use Earth Balance), cubed into small pieces
½ cup plus 2 tbsp non-dairy milk of choice (I opted for plain/unsweetened coconut)
1 egg replacement (I use Bob’s Red Mill, but you could also use a flax egg)
2 tbsp olive oil
VEGAN CLOTTED CREAM
4 tbsp room temperature vegan butter
⅓ cup powdered sugar
4-6 tbsp coconut cream (if you can’t find coconut cream, you can chill a can of full fat coconut milk and use the solid from the top)
Jam or fresh fruit of choice
- Preheat oven to 400 degrees F.
- In a mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk together well.
- Use a pastry cutter to cut the butter into the dry ingredients. Do this until you can no longer see large lumps of butter.
- Whisk together the ½ cup of the nondairy milk and egg replacement and add to the dry ingredients.
- Stir quickly until a soft and sticky dough forms. It should be a little sticky. (Try not to overwork the dough or your scones will get tough and not rise well.)
- Turn the dough out onto a well floured board or counter top. Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about ¾ of an inch thick.
- Cut out your scones into about 1.5 inch rounds (I used the mouth of a small glass to cut these out) and place them about 2 inches apart on a parchment lined baking sheet.
- Re-roll the scraps and cut out the rest of the scones.
- Combine the 2 remaining 2 tbsp of non-dairy milk with the olive oil in a small bowl. Lightly brush this liquid over the tops of the biscuits. This will help them turn golden brown.
- Put the scones in the hot oven for about 13-15 minutes or until the tops of the scones are evenly browned. Cool on a wire rack.
- While the scones bake, assemble your clotted cream.
- Beat the room temperature vegan butter until fluffy (I use an electric hand mixer).Sift in the powdered sugar and continue to beat until combined and smooth.
- Add the coconut cream in a little bit at a time until it resembles a light fluffy cream and you're pleased with the taste (you may want to add more coconut cream I did to make it less sweet.)
- Note: my clotted cream began to separate and did not look as cute as it tasted. I added the cream to my blender/food processor and let is whip up for about a minute. It came out light and glossy and smooth!
- Once the scones have cooled slightly, slice them in half. Spread a dollup of the cream, add your jam or fresh fruit and assemble like a sandwich.