Vegan Scones with Coconut Cream and Strawberry Jam
Equipment
- Mixing bowls One large for dry ingredients and one medium for wet.
- Pastry cutter or fork To mix the oil into the flour.
- Baking sheet Lined with parchment paper or a silicone baking mat.
- Measuring cups and spoons
- Whisk and rubber spatula
- Round biscuit cutter or glass For shaping your scones
- Cooling rack To let the scones cool slightly before serving
Ingredients
Dry Ingredients
- 2 cups all-purpose flour sub 1:1 gluten-free flour blend for a gluten free scones version
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 tbsp organic cane sugar or coconut sugar for a more wholesome option
Wet Ingredients
- ½ cup full-fat coconut milk shake well before using
- ¼ cup melted coconut oil refined for a neutral flavor
- 1 tbsp apple cider vinegar helps the scones rise
- 1½ tsp pure vanilla extract
For Serving
- 1 cup whipped coconut cream chilled full-fat coconut milk whipped
- ¾ cup strawberry jam store-bought or homemade
Optional Add-ins
- Zest of 1 lemon or orange
- ½ cup fresh or frozen blueberries for a vegan blueberry scones twist
- 1 tbsp chia seeds for extra fiber in a healthy scones recipe
Instructions
Preheat and Prep
- Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper or a silicone mat. If using coconut milk from the fridge, make sure it’s well shaken or whisked.
Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. If you’re going the gluten free vegan scones recipe route, ensure your flour blend includes xanthan gum for binding.
Cut in the Oil
- Add the melted coconut oil and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs. You want tiny clumps of fat throughout—that’s what creates the signature flakiness in a soft scones recipe.
Combine Wet Ingredients
- In a separate bowl, whisk together coconut milk, vinegar, and vanilla. Let it sit for a minute—the vinegar will help the baking soda activate.
Bring the Dough Together
- Pour the wet mixture into the dry ingredients. Stir just until combined; overmixing will make the scones tough. If you're adding blueberries or citrus zest, fold them in now.
Shape the Dough
- Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a round cutter or knife to cut out scones. Place them on the prepared baking sheet, spaced an inch apart.
Bake
- Bake for 16–18 minutes, until the tops are lightly golden and a toothpick inserted comes out clean. If you’ve made a gluten free scones recipe, give them a minute or two longer as they may be more delicate.
Cool and Serve
- Let the scones cool for about 10 minutes on a wire rack. Serve warm with a dollop of whipped coconut cream and a spoonful of strawberry jam. That’s your ultimate vegan scones with jam combo.