This recipe for blueberry scones and vegan clotted cream takes a lot less time than the traditional methods but tastes every bit as delicious. You’ll be shocked how easy it is to make your own lactose free and vegan clotted cream (with NO coconut!) right in your food processor. These scones and clotted cream are the perfect dairy free alternative for a cream tea served with a slathering of jam!
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When I was growing up, my Nana and I loved going to the tea room by her house. It was a little shop in the back of a giant craft store with gorgeous china cups, plates, and tea pots, all with a different pattern.
It was there that I first encountered the heavenly glory that is scones with jam and clotted cream.
And now, I’ve made my own vegan version. May I present to you: Blueberry Scones and Vegan Clotted Cream!
What is clotted cream?
For those of you who may not know what clotted cream is and are a little turned off by the name, I get it! It’s definitely something that has to be tasted to be appreciated.
The traditional process involves heating milk at a low temperature in the oven overnight, then cooling it and scooping off the cream on top.
It may not sound like much, but when paired with a fluffy scone and some fresh strawberry jam, it’s an unbelievable combination.
This recipe for vegan clotted cream takes a lot less time than the traditional method, made in a small food processor, but tastes every bit as delicious. The minute I bit into it, I was transported back to those afternoon teas with my Nana. It’s crazy the power taste has over our memories, right? I love it.
Ingredients in Dairy Free Clotted Cream and Scones
For the vegan clotted cream, you’ll need:
- Vegan butter – We like Country Crock Plant Butter or Earth Balance, but any vegan butter should work. Alternatively, refined coconut oil could work, but make sure you use REFINED coconut oil to avoid coconut taste.
- Vegan cream cheese – Our favorite brands for this recipe are Tofutti, Daiya, Kitehill, or Oatley. Make sure you’re using a plain cream cheese and not something flavored.
- Raw cashews – Soaked in hot water 20 minutes
- Sea salt
- Lemon juice
- Powdered sugar – optional, if you want a sweeter cream
For the dairy free blueberry scones, you’ll need:
- All-purpose flour + whole wheat flour: We like a combo of the two!
- Baking powder – POWDER, not soda
- Raw sugar – Also called turbinado sugar
- Soy milk – Or plant milk of choice. Choose a vanilla flavored milk if you want a little extra flavor!
- Frozen blueberries – Using fresh blueberries will change the consistence considerably. If you do, you’ll probably need to add less flour. Follow directives over directions.
- Melted vegan butter or coconut oil – For brushing the tops of the scones and sprinkling with sugar!
How to Serve Vegan Scones and Clotted Cream
Serve these blueberry scones and vegan clotted cream for a plant-based afternoon tea amongst some veggie finger sandwiches and sweet treats!
Alternatively, you could pair them with a Downton Abbey marathon and piping hot pot of tea. Does that sound as exciting to you as it does to me? I swear I was born to be an old lady.
If you need me, I’ll be in my rocking chair wearing a shawl, sipping tea and chowing down on these blueberry scones and vegan clotted cream. Aka – my happy place.
More Vegan Tea Party Recipes:
When you do make these blueberry scones and vegan clotted cream, let us know!
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For the clotted cream:
- 1/4 cup vegan butter
- 4 oz. vegan cream cheese
- 1/4 cup raw cashews, soaked in hot water 20 minutes
- 2 Tbsp water
- pinch of sea salt
- 1 tsp lemon juice
- 2-3 Tbsp powdered sugar (optional, if you want a sweeter cream)
For the scones:
- PREP: Preheat your oven to 400F and line a large baking sheet with parchment paper.
- MAKE THE CLOTTED CREAM: Add all the ingredients to a high-powered blender or food processor and blend until smooth, stopping to scrape the sides as needed. This can take up to 3 minutes, so be patient. Transfer this to your fridge for at least an hour to thicken.
- MAKE THE SCONES: In a large mixing bowl, whisk together the dry ingredients, add the milk and stir, then stir in blueberries. It won't come together completely, which is okay, so don't panic here like I did! Turn the scone dough onto a heavily floured surface (very important!) and sprinkle more flour on top. Turn the dough over a few times, sprinkling it with more flour until it’s no longer sticking to your hands or the counter. Use your hands to form a 2-inch thick disc and cut into 8 wedges.
- BAKE THE SCONES: Place the wedges on your baking sheet. Brush each scone with melted vegan butter and sprinkle with remaining 2 Tbsp raw sugar. Bake the scones at 400F for 18-20 minutes.
- SERVE: When the scones are done, let them cool a minute or two. Then, slice them and top with the clotted cream and a dollop of jam for afternoon tea. Enjoy!
Serving Size:1 serving
Amount Per Serving: Calories: 323Total Fat: 14gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 0mgSodium: 363mgCarbohydrates: 45gFiber: 3gSugar: 14gProtein: 6g
Nutrition information is automatically calculated and may not always be accurate.