Blueberry Scones and 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.

Blueberry Scones and Vegan Clotted Cream

Brittany Roche

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!

4.88 from 8 votes

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Prep Time 25

Cook Time 20

Total Time 45

Course Tea Time

Cuisine English, vegan, vegetarian

Servings scones

Calories 323 kcal

Ingredients

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:

1.5 cups all-purpose flour
1 cup whole wheat flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup raw sugar + 2 Tbsp for sprinkling
1 cup + 2 Tbsp soy milk
1 cup frozen blueberries
1 Tbsp melted coconut oil

Instructions

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!

Nutrition

Serving: 1servingCalories: 323kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 8gTrans Fat: 1gSodium: 363mgFiber: 3gSugar: 14g

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