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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Scones with Jam and Cream

It's finally here! Our healthy plant-based version of traditional English scones uses 100% wholemeal flour, and no butter or oil. Topped with sweet fruit jam and a delicious dairy-free vanilla 'cream', it's the perfect treat to have alongside your afternoon cuppa.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Yield: Makes 8-10 Scones


You will need 1 cup of 'aqua faba' for this recipe. Aqua Faba is the liquid from canned or jarred chickpeas. You will need 2 x 400g (14 oz.) cans of no-salt added chickpeas for this recipe. Drain the liquid out into a bowl, then measure out one cup to use. You can rinse the chickpeas and use them in another recipe, such as this Spicy Sweet Potato Hummus.

It is really important to work the dough very gently when making scones. The wet ingredients and the flour should only just be combined to form a soft dough- you don't need to knead it or work it at all.

If you don't have a traditional scone cutter, you can use a small round cookie cutter to cut the dough instead. One that is 6-8cm in diameter would be ideal.

If you would like to make these a low-fat treat, simply serve the scones with red fruit jam, and omit the Vanilla Creme.


For the Scones:

  • 1 cup aqua faba (see note above)
  • 1/2 cup unsweetened applesauce
  • 3 cups wholemeal flour
  • 2.5 tsp. baking powder
  • 3/4 tsp. baking soda
  • Pinch of salt (optional)

To Serve:

  • Red fruit jam (made from 100% fruits, if possible)
  • Vanilla Creme 


  1. Preheat the oven to 200°C / 390°F. Line a baking tray with baking paper.
  2. Prepare the Vanilla Creme and refrigerate until serving time.
  3. Prepare the scones. In a medium mixing bowl, whisk together the aqua faba and the applesauce. Add the remaining ingredients, then gently bring the dough together using a fork. It is very important not to overmix the dough, as this will result in tough, chewy scones. Once a soft dough is formed, turn it out onto a lightly floured surface. (If the dough seems too wet or sticky, add a bit more flour and gently work it in to the dough.)
  4. Press the dough out into a round approximately 3cm / 1 inch thick. Using a scone cutter, cut rounds of the dough out, and place them on the baking tray. (The scones should be arranged in the centre of the tray and should be touching one another. This helps prevent them from drying out.) Re-form any excess dough trimmings into a 2-3 cm round, and continue cutting out scones until there is no dough left.
  5. Bake the scones for 13-15 minutes until risen and golden brown on top. To test whether they are done, tap on the top of a scone. If it sounds hollow, then they're ready! Remove the tray from the oven, and cover the scones with a clean, dry towel. Leave to cool for 10 minutes before serving with jam and Vanilla Creme.

Scones are best eaten on the day that they are made.