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

  1. Preheat oven to 400 degrees F.
  2. In a mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk together well.
  3. Use a pastry cutter to cut the butter into the dry ingredients. Do this until you can no longer see large lumps of butter.
  4. Whisk together the ½ cup of the nondairy milk and egg replacement and add to the dry ingredients.
  5. 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.)
  6. 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.
  7. 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.
  8. Re-roll the scraps and cut out the rest of the scones.
  9. 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.
  10. 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.
  11. While the scones bake, assemble your clotted cream.
  12. 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.
  13. 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.)
  14. 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!
  15. 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. 
  16. Enjoy! 

English Scone recipe adapted from Rock Recipes.
Vegan clotted cream recipe from Wallflower Kitchen.