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Vegan Scones for Beltane

This light and fluffy Vegan Scone recipe is a magical addition to any plant based Beltane Tea party!

Prep: 5 mins Cook: 10 mins Easy Serves 8


  • 350g self-raising flour, plus a bit more for dusting

  • 1 tsp aluminium free baking powder

  • 85g Vegan butter (preferably not coconut based), cut into cubes

  • 3 tbsp caster sugar

  • 175ml almond or oat milk

  • 1 tsp vanilla extract

  • 85 g dried sultanas, cherries or currants (optional)

  • 1/4 Tsp salt

  • squeeze lemon juice (see method instructions to make butter milk, by adding it to your plant milk below)

  • A brush of almond milk or vegan butter to glaze

  • Berry preserves or jam and clotted vegan cream, to serve

  • 250 g Vegan Cream for whipping ( to make clotted cream)


  • Heat the oven to 220C/200C fan/gas 7.

  • Sift together the self-raising flour into a large bowl with 1⁄4 tsp salt and the baking powder, then mix.

  • Add the butter, then rub in with your fingers until the mix looks like fine bread crumbs.

  • Stir in the caster sugar.

  • Put the almond milk into a jug and slowly heat for about I minute or so, until warm, but not hot! Add in the vanilla extract and a squeeze of lemon juice, then set aside for a moment. This will create a rich "buttermilk" like flavour, just like classic scone taste.

  • Put a baking tray lined with baking paper in the oven.

  • Make a well in the dry mix, then add the liquid and combine it quickly with a spatula . Mix through your Sultanas, dried currants or cherries. Dough may appear sticky and wet at first, thats ok!

  • Sprinkle some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Don't over mix!

  • Pat into a round about 4cm deep. Take a 5cm round cutter and dip it into some flour, then plunge into the dough and repeat until you have four scones.

  • Brush the tops with almond milk or van butter, then carefully arrange on the hot baking tray.

  • Bake for 10 mins or so, until risen and golden on the top.

  • Whip your Vegan cream until it forms stiff peaks, set aside in a. serving bowl.

  • Serve warm or cold on the day of baking, generously garnish with jam and clotted cream.

  • Once cooled completely, you can also Freeze them and eat later. To defrost, put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh ad warm through.

  • Enjoy! Happy Beltane!

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