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  • Ever Deane

Scones + Jam + Coconut Cream

I didn’t realize how much of a British influence we had in South Africa until I moved here to the US. Our accents are similar, so that’s a big one, but our vocabulary, sayings, food, and even eating styles are completely different! It was only 2 years ago that I had my first PB&J #gasp

One of the distinctly British things that we do is have scones and tea. And it’s not pronounced scOnes, with a long O sound, it’s said “scon” with a short o sound. I see why it’s confusing because there is an ‘e’ at the end that would indicate the long O sound. I don’t blame you for saying it like that, it just doesn’t sound proper. Cheeky, I know.

Tea time is twice a day in South Africa, although somehow we manage to drink about 6 cups a day. It’s usually at about 10am and 3 or 4pm. I’m not even kidding – we had a break time at school called “tea” from 10:00-10:20am. As a child, we would start tucking in to our lunch, and as a teacher, we would meet in the staff lounge for tea and snacks. Somedays it might be scones, other days it could be cucumber sandwiches. Brilliant right!?

I made these for a Christmas get together last year and they were a hit. I forgot about them until the other day when I just felt like a treat. I made 12 small ones and they were pretty hard to cut. Some of them crumbled to pieces. So that’s why I put 8 on the recipe so you can bulk them up a bit to make for easy cutting. Scones are sweet, so don’t expect a Bojangles type biscuit taste when you chomp down on these. Enjoy!

Scones + Jam + Coconut Cream

Course Dessert, Tea

Cuisine British, Vegan

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8 big scones

Author Rebelle Kitchen


  1. 3 cups all-purpose flour

  2. 1/2 cup white sugar

  3. 5 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 3/4 cup cold Earth Balance vegan butter

  6. 1 1/2 tsp Ener-G egg replacer I buy this on Amazon

  7. 2 TBS water

  8. 1 cup almond milk or milk alternative of your choice


Preheat oven to 400 degrees F (200 degrees C) and lightly grease a baking sheet.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the cold vegan butter.

Whisk the egg replacer and water in a small bowl, then add the almond milk.

Stir the "egg" and milk mixture into the flour mixture until moistened.

Turn dough out onto a lightly floured surface, and knead briefly.

Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.

Bake 15 minutes in the preheated oven, or until golden brown.


Serve with vegan butter, strawberry jam and coconut cream. (For the cream I chilled canned coconut cream in the fridge, scooped out the cream from the top and whipped it with my hand-beater for 30 seconds) Adapted from

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Hi, I'm Kendra

I am a qualified Montessori teacher and yoga teacher up to my ears in diapers, toy cars and the best kisses a mama can handle. I am passionate about connecting with moms and supporting each other on this journey of motherhood. I share family-friendly recipes, my pregnancy, postpartum and parenting journey, Montessori inspiration, and products we loveI am a South African living in the US with my hubby and two boys.

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