Blueberry Scones with Vegan Clotted Cream

Overhead shot of a small china plate with delicate purple flowers painted on it topped with a bluberry scone sliced in half and topped with vegan clotted cream and strawberry jam.

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!

Head-on shot of a clear jar of vegan clotted cream with a spoon on one side and a bluberry scone on the other.

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.

Head-on shot of a hand reaching in to pick up a dairy free blueberry scone. There is a 3-tiered tea tray to the left and more scones surrounding everything.

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
  • Salt
  • 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!
Head-on shot of dairy free clotted cream alternative in a clear jar with a spoon on one side and tea sandwiches peeking out from the other side.

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. 

Overhead shot of triangular shaped vegan blueberry scones arranged on a piece of gray marble.

More Vegan Tea Party Recipes:

When you do make these blueberry scones and vegan clotted cream, let us know!

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We also love when you tag us in your photos on Instagram (we’re @theplantpowercouple with the ‘the’). Happy tea-drinking, friends!

Yield: 8 scones

Blueberry Scones and Vegan Clotted Cream

Blueberry Scones and Vegan Clotted Cream - pairs perfectly with some tea and a Downton Abbey marathon! // plantpowercouple.com

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! 

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Instructions

    1. PREP: Preheat your oven to 400F and line a large baking sheet with parchment paper.
    2. 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.
    3. 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.
    4. 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.
    5. 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!

Nutrition Information:

Yield:

8 servings

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.

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7 thoughts on “Blueberry Scones with Vegan Clotted Cream

  1. So I tried your scone recipe. It was a mess. It was not even close to a tough dough. WAY to much soy milk. While I was kneading I added an additional cup of flour which still didn’t work. It didn’t even stick together enough for me to actually make a 2 inch disk. It was so soggy. Disappointed because I spent money on He ingredients for this recipe.
    1. Oh, no! I'm so sorry to hear the recipe didn't work out for you! That's surprising because I make these all the time and have never run into that issue. Did you follow the recipe as written?
  2. Hello, I am going to try this recipes. Can you advise how long the vegan clotted cream will keep for?
    1. Hi, Renee-Claude. We're currently using the Country Crock plant-based butter sticks. We also like the old tried and true Earth Balance. Both are usually available in most markets in the US. Are you in the US?

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