10 best vegan cakes and bakes

Vegan scones with lemon and coconut cream

A classic, crumbly scone is the pinnacle of afternoon tea, and this east vegan scone recipe means that everyone can still enjoy them. Flavoured with a hint of lemon and served with a generous dollop of coconut cream, just add your favourite fruit or jam for the perfect finish.

1. Preheat the oven to gas 6, 200°C, fan 180°C. Gently heat the soya milk in a small pan, or the microwave, until just warm but not hot. Add 2 tsp lemon juice and the vanilla extract and set aside.
2. Sieve the flour and baking powder together into a mixing bowl and add a pinch of salt. Rub the spread into the flour with your fingertips until it resembles fine breadcrumbs.
3. Make a well in the centre of the flour then add the sugar and the warmed milk mixture. Gently mix with a knife, bringing the flour in from the edge of the bowl until just combined. Tip the dough out onto a floured work surface and bring together with your hands, patting it into a 3-4cm-deep circle.
4. Cut out 8-10 scones using a floured 6cm round cutter, reforming the scraps of dough as needed. Transfer the scones to a baking tray, brush with a little soya milk and bake for 15-20 mins until golden.
5. Meanwhile, take the chilled coconut milk out of the fridge and spoon the solid coconut cream from the top into a bowl, leaving behind the watery liquid underneath. Whisk gently until it forms soft peaks, then add the sugar and lemon zest and whip again.
6. Cut the scones in half and serve with a dollop of the cream, and a spoonful of blackcurrant conserve, if you like.