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The Best Vegan Scones & Clotted Cream | The Vegan Larder
Jump to Recipe Print RecipeI just adore the taste and tradition around scones and cream teas. Many of us who live in the South of England (or anywhere in the UK come to think of it) will know this as a quintessentially English Afternoon High Tea Treat. And you can still have it even when you’re vegan, with all the trimmings. Here at the Vegan Larder after a lot of cream tea eating (someone has to do it) , we finally cracked the recipe, and knew we just had to recipe up and over to you in time for Mother’s Day. Imagine serving these up to Mum.. Surprise!! All Vegan!! For the scones, I used aquafaba (the water from a tin of chickpeas) instead of egg. You literally drain the chickpeas, keeping the water, and whisk this up. It takes about ten minutes and needs to look white, fluffy and airy (like eggwhites when they’re whisked). You can use other egg replacements, such as milled linseed however, aquafaba gives the best, smoothest, & fluffiest result. (And you can make hummus with the left over chickpeas. Yummm… hummus.) You can switch up this recipe in so many delicious ways. Make them savoury by …