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Scones + Jam + Coconut Cream

Course Dessert, Tea
Cuisine British, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 big scones
Author Rebelle Kitchen


  • 3 cups all-purpose flour
  • 1/2 cup white sugar
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup cold Earth Balance vegan butter
  • 1 1/2 tsp Ener-G egg replacer I buy this on Amazon
  • 2 TBS water
  • 1 cup almond milk or milk alternative of your choice


  • Preheat oven to 400 degrees F (200 degrees C) and lightly grease a baking sheet.
  • In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the cold vegan butter.
  • Whisk the egg replacer and water in a small bowl, then add the almond milk.
  • Stir the "egg" and milk mixture into the flour mixture until moistened.
  • Turn dough out onto a lightly floured surface, and knead briefly.
  • Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
  • Bake 15 minutes in the preheated oven, or until golden brown.


Serve with vegan butter, strawberry jam and coconut cream. (For the cream I chilled canned coconut cream in the fridge, scooped out the cream from the top and whipped it with my hand-beater for 30 seconds) 
Adapted from allrecipes.com