Vegan English Scones
A Note from Feedfeed

Buttery english scones are made with dried cranberries and sandwiched between whipped cream and strawberry jam.

Check out our Scones Feed for more inspo! 


  • 400 grams plain flour
  • 2 teaspoons baking powder
  • 1/ 4 teaspoon salt
  • 40 grams sugar
  • 70 grams vegan butter
  • 2 teaspoon vanilla extract
  • 60 grams dried cranberries
  • 190 millileters dairy free milk
  • 1/ 4 cup strawberry jam
  • 1 tin full fat coconut milk, chilled overnight
  • 2 tablespoons icing sugar


  • Step 1

    Heat oven to 350° F. Mix plain flour, baking powder, salt and caster sugar together in a large bowl, then rub the butter in with your fingertips until it resembles breadcrumbs. Stir through dried cranberries.

  • Step 2

    Add milk to a jug and stir in the vanilla. Add a little at a time to the bowl, bringing the mixture together until it forms a firm dough, taking care not to overmix.

  • Step 3

    Turn the dough onto a floured surface and pat into a circle about 3/4 of an inch thick. Cut scones with a 5cm cutter or glass. Bake for 12-15 mins until golden.

  • Step 4

    To prepare the whipped coconut cream, open the tin of coconut milk and scoop out the fat from the top of the can. Mix in a small bowl with 2 tbsp of icing sugar using a fork. Layer scones with dollops of strawberry jam and coconut cream.