Lemon Maple Scones with Vegan Clotted Cream

Lemon Maple Scones with Vegan Clotted Cream

American scones are different than British scones. Up until today, when I pictured a scone in my head, it was triangular, fairly large, dry, crumbly and sweet. And tasty.

Imagine my surprise when I did a google image search and saw photo after photo of things that looked like biscuits. After some research (thank you wikipedia), I realized that British scones are indeed different than their American counterparts. They’re less sweet, smaller, and fluffier–and indeed fairly similar to the US biscuit. I had to make some. And I had to eat them with clotted cream.

Lemon Maple Scones with Vegan Clotted CreamNow, I’ve never had clotted cream. Despite the fact that it’s definitely not vegan, it’s made with unpasteurized milk which is simply unavailable in most areas–it’s actually illegal in 25 states. From what I’ve read, clotted cream is slightly sweet, has a light tang, and is at least 55% fat. It’s usually served on scones for cream tea (tea served with scones, clotted cream and jam), so I decided that I needed to make a vegan version. Like, immediately.

Usually scones are served with strawberry jam. I decided to go with fresh, organic blueberries because I had them on hand, but any fresh berry or your favorite jam will be perfect for these. They’re really quick to throw together, so it really is a nice thing to make fresh for afternoon tea or a nice weekend breakfast. They’re best served warm, but I hear you can freeze them if needed.

These scones are very lightly flavored. I love the combination of lemon and maple, but since I was trying to emulate British scones, the flavoring is delicate. They’re good on their own, but spectacular with the clotted cream and berries. Does the vegan clotted cream tase anything like the real stuff? I have no idea, but my best guess is no. But even if it’s not the same, it’s really, really tasty.

Lemon Maple Scones with Clotted Cream
Makes 12-15 2″ Scones

2 Cups All- Purpose Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
Zest of 1 Lemon
1/3 Cup Earth Balance Margarine
3 Tbs Maple Syrup (or regular sugar)
1/2 Cup Soymilk
2 Tbs Lemon Juice

Clotted Cream
4 Tbs Earth Balance Margarine
4 Tbs Tofutti Better Than Cream Cheese
2 Tbs Powdered Sugar

Whisk the ingredients for the clotted cream together. It takes some elbow grease, but it will soon be a thick, smooth cream. Let it sit out to soften a little if needed to ease mixing. Set aside at room temperature; refrigerating will make the cream stiffer.

Preheat oven to 400º F.

Whisk all the dry ingredients together in a mixing bowl (flour through zest). Mix the wet ingredients together (syrup, soymilk and lemon juice). Using a pastry cutter or a fork, blend the Earth Balance into the dry ingredients until there are no chunks of margarine left and the mixture looks like damp sand.

Pour in the wet ingredients and mix with your hands to form a soft dough. Only mix until just combined, adding more flour if the mixture is too wet. Turn out the dough onto a floured surface and roll out to a slab 3/4″ thick. Using a biscuit cutter or a glass with about a 2″ diameter, cut out your scones. Press the scraps of dough together, roll out again, and continue cutting scones until you’ve used up your dough.

Cutting Scones

Transfer scones to a cookie sheet covered in parchment paper, or a non-stick mat. Brush the tops with a mixture of soymilk, powdered sugar and lemon juice.

Soymilk Wash for Scones

Bake at 400º F for 12-15 minutes. If the scones aren’t lightly brown after 15 minutes, transfer to the broiler for 1-2 minutes, watching carefully, to brown the tops if desired. Remove to a cooling rack.

While still warm, split and slather each side with clotted cream. Add berries or jam to the top and serve with your favorite tea.

Lemon Maple Scones with Vegan Clotted Cream


  1. amey

    those scones look great. I think I prefer the British variety over the US variety… a little more delicate, and right on the fence between the realms of sweet vs. savory.

    The term “clotted cream” has always freaked me out!

    Also, on an aside, how do you like that silicone pastry brush? I’ve been contemplating getting one because my old brush is getting worn out. I like the idea of not having to pick bristles out of my food… but I don’t know if it would work as well at soaking up the goo.


  2. Jen

    Genius. Pure and utter genius. I must try these… asap. Maybe tonight? As I scrolled down, all I could think was, “I hope she posts the recipe, I hope she posts the recipe.” And you did! Thanks!

  3. Megan

    Wow, I used to love scones with lemon curd and clotted cream. So yummy. Can’t wait to try your version. I remember it being a little more liquidy, but I may be full of it. Well done!

  4. Rachel

    YUM. I’ve been looking for a vegan clotted cream…time to test this! And I adore scones and anything that has anything to do with tea.

  5. Jill

    I’ve been making traditional biscuits for years and it’s worth investing a few dollars in a metal biscuit cutter. Using a glass pinches the edges of the biscuits/scones closed, keeping them from rising. When cut with a sharp-ish metal edge, the biscuits rise so much higher you won’t believe it.

  6. chouettes crepes

    Every time I read your blog I have to think, “Wow, she’s awesome. Just friggin’ awesome.” I love your ideas and innovations, recipes and flavour combinations. The clotted cream and scone thing is equally cool. Way to go!

  7. Mandy

    Wow, wow, wow. If I make these I hope they come out as pretty as yours.

    Clotted cream sounds both wonderful and horrible at the same time. Nice.

  8. Diane

    Thank you! Thank you! I ADORE British scones. I have yet to try a vegan recipe that tastes the same. I can’t wait to make these. And thanks to anonymous for the link to that vegan clotted cream recipe.

    P.S. – You have the most beautiful, professional blog. The presentation of your food is wonderful. Please don’t stop blogging!

  9. Wes

    I just made these, they’re delicious! My mom’s British so we had scones and clotted cream on occasion, and this is practically the same as the real thing! Really good recipe.

  10. connie

    hey, good idea with the cream… while the taste may not be the same, i think your version is still the perfect counterpoint to flaky scones… and that’s what its all about

  11. cdecocina

    I love this recipe…I really liked the idea of the cream: I think that cashew – lemon cream would be nice in this too (as in gnocchi recipe).
    I have a blog about the Seignalet diet, which is gluten-free and milk-free. I won´t make the scones, then. But I love your photographs and many recipes around here. Congratulations for your site!

  12. Kimi

    This post totally inspired my Easter morning meal. I added my own special twist to them. I hope you will stop by my site and check out my review and pics. You actually got me to try a very new type of baking, no butter or dairy milk, and with great results. Thanks for the great recipes and beautiful site!

  13. Rebecca

    I must say that as a brit, I was always baffled as to why the american scones were flat and triangular. British scones are egg free and delicious so adapting them for a vegan diet is easy. You’re look sooooper doooper delicious!!!! Well done!!!!

  14. Emily

    These look delicious (as always!)
    I live in England, & I genuinely didn’t realise that any sort of scone but these existed (I’m off to google in a minute!) and I am truly shocked that clotted cream is illegal in the US! Crazyness!
    I’m going to have a go and these for when my vegan friend comes to visit next week!
    Thank you!

  15. Jennifer A. Wickes

    I loved your article and recipe. And yes, you are right. I like to word it as this…the British like to add their fat and sugar to their scone after it is baked, and Americans like it in the scone ready to go.

    Thank you so much for your great article, the research, the photos and the recipe!

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  17. Amy

    I’ve had great success putting the ‘fatty’ solid cream that floats on top of coconut milk on scones. Last time I did it with rubarb ‘jam’.

  18. Lustful Vegan

    Oh, how timely! I made scones just last night, and was bemoaning the lack of a vegan clotted cream to have with them. (Scones + clotted cream + strawberries = heaven.) I’ll definitely make up another batch soon so that I can try this. Thanks!

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  20. Lucy

    I love scones.
    My mum makes scones, but you should have made them thicker.
    They’re better that way, I think.
    Scones are awesome.

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  24. Allie

    Hi lolo! I just wanted to say that this recipe is fantastic! I make it at least once every 2 weeks, and every time they are great. Your recipes helped me in the initial days of being vegan, and your blog & ipod app never fail to amaze me. Thank you for all that you do!

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