Oh hello there. Did I catch your attention with this light and fluffy scone dotted with fresh lemon and orange zest? Or was it the creamy, dreamy completely vegan clotted cream that caught you eye. Perhaps it was the jam . . . if so, sorry no jam making recipes here. If it was the scone and clotted cream that caught your attention then you my friend are in luck. I have the perfect combination for a fancy tea on this holiday Monday.
Scones and clotted cream go together like peanut butter and jam . . . or scones and jam for that matter. A proper tea complete with tea pots and cups and saucers must have scones, sandwiches with crust cut off and clotted cream. Many of the older and fancier hotels in Toronto host a high tea. Of course none of it is vegan. We don’t need them! We can wear fancy hats and high heels and plate our scones and drink tea with our pinkies out in the comfort of our own home.
Since today is a holiday, it is a very good day for scones. A very good day to sip on a pot of tea, slather a scone with clotted cream and jam and enjoy every last bite. If you’re feeling extra festive I would add a mimosa to your menu. Bubbly makes everything better . . . besides you need something to do with the oranges you’ve zested!
Vegan margarine, vegan cream cheese and powdered sugar are all that’s needed to create our clotted cream. I used my stand mixer to whip them all together. I would definitely suggest using an electric hand held beater if you don’t have a stand mixer. I’m sure with some elbow grease you could get the same fluffy consistency . . . but why put in that extra work?
The secret to the scones is vegan buttermilk and coconut oil. Vegan buttermilk is my favourite, whether it’s pancakes or scones it gives something extra to your batter and all you need is some non dairy milk, fresh squeezed lemon juice and apple cider vinegar. Whisk away allow to sit and bam you have dairy free buttermilk.
Personally I like strawberry rhubarb or raspberry jam on my scones. Of course to each their own, you could be really British and put marmalade on them if you so chose. I generally choose rhubarb over any other option, followed closely by raspberry as a close second.
Scones only take about a half hour start to finish, if your batch lasts the day I will be impressed. In my house they’re all gone by sundown. Especially with addition of some clotted cream!
Vegan Citrus Scones
- 3 1/4 cup flour
- 1/2 cup sugar
- 1 tbl baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbl lemon zest
- 1 tbl orange zest
- 8 tbl coconut oil
- 1 1/2 cup coconut milk
- 1/3 cup lemon juice
- 1 tbl apple cider vinegar
- 1 tsp pure vanilla extract
Preheat the oven to 450 and grease a baking sheet
In a medium bowl combine the coconut milk, lemon juice and apple cider vinegar whisk together and set aside to curdle
In a large bowl combine the flour, sugar, baking powder, baking soda, salt and zest
Cut in the coconut oil, until crumbly
Add the vanilla to the vegan buttermilk and give a quick whisk to combine
Add the buttermilk to the dry ingredients and using a dough hook or your hands kneed it together.
On a heavily floured surface spread the dough out into a cylinder and using a sharp knife cut into wedges.
Brush the scones with coconut milk and sprinkle with sugar.
Bake for 20min.
To make the clotted cream combine the margarine, cream cheese and powdered sugar using a stand mixer or hand held electric beater.