Vegan jam and coconut cream scones

Name: Vegan jam and coconut cream scones
Total time: 30 min
Cuisine: British
Ingredients: 300g plain flour; 1 tbsp baking powder; 2 tbsp caster sugar; 70g dairy free spread, cold; 150ml oat milk; 1 tbsp oat milk, for brushing; 4 tbsp strawberry jam; 150g coconut yoghurt

Light vegan scones to split and fill with strawberry jam and thick coconut yoghurt.

Time30 min
LevelEasy
Costabout £0.24 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 scones

Ingredients

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300 gplain flour
1 tbspbaking powder
2 tbspcaster sugar
70 gdairy free spreadcold
150 mloat milk
1 tbspoat milkfor brushing
4 tbspstrawberry jam
150 gcoconut yoghurt

Method

1
Heat the oven to 220°C (200°C fan). Dust a tray with flour.
2
Mix the flour, baking powder and sugar. Rub in the dairy free spread until it looks like breadcrumbs.
3
Add the 150 ml oat milk and mix with a knife into a soft dough.
4
Pat out to 3 cm thick and cut 8 rounds with a 6 cm cutter.
5
Brush with oat milk and bake for 12 minutes until risen and golden.
12 min
6
Cool, split and fill with jam and coconut yoghurt.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.