Scones and Clotted Cream (GF, DF, EF)

Do you miss being able to enjoy a warm scone with clotted cream or butter for brunch? Look no further for a deliciously satisfying solution to your craving.

These are best served fresh or reheated within the first couple days. They freeze well. Just allow them to thaw or pop them in the toaster to warm them through and enjoy as if they were fresh!

Chocolate Chip Scones



  1. Preheat oven to 375°F. Line a cookie sheet with an ungreased liner or parchment paper.
  2. Mix the dry ingredients. Add the vegan butter in small scoops. Cut in the margarine using a pastry blender, 2 knives, or your hands.
  3. Add the chocolate chips or add ins and mix to incorporate.
  4. Add the coconut milk, apple sauce and vanilla. Stir with a sturdy spoon or your hands to bring the dough together into a ball.
  5. On a floured surface, form the dough into a rectangle. Cut into 8 squares then cut those in half to make 16 triangles.
  6. Place them on the prepared cookie sheet and bake for 15-20 minutes until golden brown.
  7. Allow the scones to cool for a few minutes on the pan, then move to a cooling rack.
  8. Serve warm or at room temperature.

Try one of these variations to mix it up:

  • Blueberry lemon: replace the chocolate chips with blueberries, 1 tsp whole chia seeds, and the zest of one lemon. Glaze with a lemon glaze (lemon juice, icing sugar, a pinch of salt and water as needed);

  • Cheezy Jalepeno: Omit the chocolate chips, vanilla and sugar and add 3/4 cup DF cheese, 1 tbsp chopped jalapeno and increase the salt to 1 tsp.

  • Cinnamon swirl: Omit the chocolate chips. Melt 2 tbsp vegan butter. Mix together a 1/4 cup vegan brown sugar and 1 tsp cinnamon. Spread out the dough into a wide rectangle. Brush the top of the dough with melted butter. Spread the brown sugar mix to cover the top. Roll up the dough with the sugar mix inside then flatten the log again into a thicker rectangle to cut into triangles.

Cinnamon Swirl Scones

I highly recommend eating these with clotted cream.

Vegan Clotted Cream


  • 4-6 tbsp coconut cream (see note)
  • 3 tbsp dairy-free cream cheese (I love Violife)
  • 2 tbsp vegan icing sugar (try Wholesome)


  1. Simply whip all the ingredients together for 5 minutes until light and fluffy. Taste and adjust by adding more icing sugar, if desired.
  2. Serve right away or keep refrigerated in an air-tight container for up to 3 days.

Note:  When buying coconut milk, be sure to find a brand that does not have any additives which often prevent it from separating. Look for just coconut milk as the ingredient. To get the cream, chill the can, then you can scoop the solidified part from the top. Save the remaining coconut water to use in a smoothie later. This is my favorite coconut milk.

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