My go to traditional English scone recipe. Made with just 8 simple ingredients and ready in less than 30 mins. Buttery, soft and sweet fruit scones studded with dried cranberries and topped with strawberry jam and a simple two ingredient whipped coconut cream.
These scones have always been a firm favourite at home. Nothing quite beats a scone fresh from the oven, still slightly warm with a generous dollop of butter melting on top.
Why you’re going to LOVE these scones
Super easy to make with a few simple store cupboard ingredients and ready in under 30 minutes. Don’t worry if you haven’t got any cranberries, add in whatever dried fruit you have to hand or leave the fruit out altogether for a plain scone. Vegan friendly and easily adaptable to gluten free diets too.
How to make English scones
- Add dry ingredients to a bowl and mix in the butter to form rough breadcrumbs.
- Add the wet ingredients and stir briefly, just enough to form a dough.
- Cut out scones with a pastry cutter or glass and brush with a little plant milk.
- Bake in the oven for 12-15 minutes, until the scones are puffed up and golden brown.
Tips to make the perfect English scones
- It’s crucial not to overmix or knead the scone dough as this will result in a tough, dry scone.
- Get the oven nice and hot before you bake, this will help them rise quickly and cook evenly.
- Chill your can of coconut milk the night before, this will ensure that the fat rises to the top of the can, making it super easy to scoop out and use.
- Wrap the scones in a clean tea towel as soon as they come out the oven to keep them moist.
Have you ever tried English scones before? Please leave me a comment below if you make these scones, I’d love to hear from you!
English scones with jam and whipped cream
- 400 grams plain flour
- 2 tsp baking powder
- ¼ tsp salt
- 40 grams caster sugar
- 70 grams vegan butter
- 2 tsp vanilla extract
- 60 grams dried cranberries (or any other dried fruit)
- 190 ml dairy free milk
- 1/4 cup strawberry jam
- 1 tin full fat coconut milk (chilled overnight so the fat rises to the top)
- 2 tbsp icing sugar
- Heat oven to 180•c and line a large baking tray. Mix plain flour, baking powder, salt and caster sugar together in a large bowl, then rub the butter in with your fingertips until the mixture resembles coarse breadcrumbs. Stir through dried cranberries.
- Add the milk to a jug and stir in the vanilla. Add the milk and vanilla mix a little at a time to the bowl, bringing the mixture together until it forms a firm dough. Handle as little as possible so it stays squishy.
- 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. Remove from the oven and wrap in a clean tea towel immediately to keep the moisture in.
- 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.