Vegan Scones and Cream 1


What can I possibly say about this one? Like all my recipe’s it’s fast and easy and super delicious. Doesn’t that tempt you?


  • 2 cups plain flour
  • 2 ½ tsp. baking powder
  • pinch of salt
  • 3 tbsp. maple syrup
  • ½ cup soy milk
  • 2 tbsp. lemon juice
  • ⅓ cup non-dairy margarine


  • splash of soy milk, lemon juice & icing sugar to taste


  • ½ tub tofutti better than cream cheese & icing sugar to taste



Preheat oven to 200°C or 400°F

In a large bowl whisk the dry scone ingredients together. In a smaller bowl whisk together the maple syrup, soy milk and lemon juice.

Add margarine to the dry mixture and combine until there are no chunks of margarine left.

Pour the wet mixture into the scone mix and knead with your hands until it forms a soft dough.

Pat down onto a well floured surface to a 2cm thickness, or ¾ inch slab. Using a cutter or glass top around 5cm or 2 inches cut out scones and place on a baking paper lined oven tray.

In a small bowl combine the glaze mixture and brush over the tops of the scones.

Bake for 10 – 15 minutes or until tops are slightly golden. Transfer to cooling rack.

Whiz the non-dairy cream cheese and icing sugar together, adding sugar to your taste.

Split the scones and heap with cream. Serve with berries or jam. Enjoy!

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