Vegan Cream Tea Recipe from the Little Book of Cakes and Bakes
The Little Book of Cakes and Bakes brings together a stellar selection of cakes and bakes made by independent restaurants, cafes, delis, farm shops, producers and of course bakers from the whole of the UK. For a limited time, get the book for only £9 including free postage and packaging – save 53%. This Vegan Cream Tea Recipe showcases just one of the delicious recipes featured within the book.
This recipe was developed in collaboration with Debbie’ Byran’s mother-in-law Brenda Everett, originating from her own notes made when running their family bakery business. It wasn’t a vegan recipe to begin with, but after much trial and error, this recipe emerged and provides a delicious alternative to a traditional cream tea or a fantastic base to add sweet or savoury flavourings to – see the recommendations in the method below.
Vegan Cream Tea Recipe
Preparation time: 20 minutes | Baking time: approx. 10 minutes | Serves: 12
For the scones:
450g self-raising flour
2 level tsp baking powder
Pinch of salt
85g caster sugar
170g vegan butter
200ml unsweetened almond milk
For the cream:
500ml coconut cream, chilled overnight
6 heaped tbsp icing sugar
Lemon juice, to taste
Preheat the oven to 220°c and grease a baking tray with vegan butter. Add the flour, baking powder, salt and caster sugar into a mixing bowl and stir. Chop the vegan butter into small chunks and rub into dry ingredients using your fingertips.
These are our recommendations for sweet scones – choose your favourite, add to taste and mix well: glacé cherry and desiccated coconut (wash and dry cherries before adding); sultana; date and walnut (finely chopped).
This recipe also works brilliantly for savoury and non-vegan scones. Our recommendations are: pesto and fresh basil with fresh basil dressing; sun-dried tomato and sesame seed with sesame seed dressing; Stilton and walnut; feta and roasted red pepper; stem ginger and honey.
When any flavourings have been incorporated, add the unsweetened almond milk a little at a time and mix until you have a soft pliable dough. Tip the scone dough onto a floured surface and knead very lightly, then roll out the dough to just over a centimetre thickness. Cut rounds from the dough and place them on the greased baking tray.
Brush the tops of all the scones with the remaining unsweetened almond milk, and bake in the preheated oven for 10 to 12 minutes until risen and golden brown.
Allow to cool on the baking tray. While the scones are baking, make the whipped coconut and lemon cream. Take the coconut cream out of the fridge and add it to the icing sugar and a squeeze of lemon juice (approximately 2 teaspoons, or to taste) in a large mixing bowl. Beat until soft peaks form.
For sweet scones, dust with icing sugar and team with your favourite preserve. Serve with fresh strawberries on the side and a pot of tea to hand.
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