Vegan Heavy Cream Substitute in Scones

Full-fat coconut milk contains approximately 17-24% fat, which is lower than heavy cream but sufficient to provide moisture and tenderness in scones. The fat content helps inhibit gluten formation, resulting in a soft crumb. Its natural emulsifiers also aid in dough cohesion.

When using coconut milk, shake the can well to mix the cream and liquid portions evenly. Be aware that coconut milk can impart a mild coconut flavor, which may complement or alter the intended flavor profile of the scones.

Scones made with coconut milk will be slightly denser and have a subtle coconut aroma and taste, which can be desirable in certain flavor combinations but may not suit all traditional recipes.

Silken tofu is high in protein and moisture, and when blended with soy milk, it creates a creamy liquid that mimics the viscosity and fat content of heavy cream. The protein helps tenderize the dough by limiting gluten formation, while the moisture maintains softness.

Blend the tofu until completely smooth before mixing with soy milk to avoid lumps. This substitute works best in recipes where a slight bean flavor is acceptable or can be masked by other ingredients.

Scones made with this blend tend to be denser and less rich than those made with heavy cream, with a subtle beany undertone, but they maintain good moisture and tenderness.

Cashew cream is made by soaking and blending cashews with water to create a thick, creamy substitute with a fat content somewhat comparable to heavy cream. The fat and protein in cashews help tenderize the dough and add moisture.

Use unsweetened, unflavored cashew cream for best results. Because it is plant-based, it lacks the exact fat profile of dairy cream, so scones may be slightly less tender and have a different crumb structure.

This substitute imparts a subtle nutty flavor and can make scones slightly denser and moister, which may be desirable depending on the recipe.