Vegan Cream Tea
Soft, crumbly scones are topped with rich cashew cream and your favourite jam – serve with a cup of tea for a British classic!
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This simple-but-effective vegan cream tea is a perfect afternoon snack anytime of the year, but it makes a particularly lovely Mothers’ Day treat.
The soft and crumbly scones are balanced perfectly with the rich vegan cream, and will go perfectly with your favourite flavour of jam.
This cream tea is wonderful on its own with a cup of tea, but could also be served along with finger sandwiches and petit fours as part of a more elaborate afternoon tea.
Are all jams vegan?
Thankfully most types of jam are vegan. The majority of fruit jams are set with pectin, which is a starch derived from fruits.
However, some jams can be set with gelatine, so it’s always a good idea to check the label. If you’re unsure, you could always make your own jam for this vegan cream tea.
Is it ‘scone’ or ‘scone’?
The humble cream tea is a source of much contention, with fierce debates raging around the tasty cream-topped pastries. (Don’t worry, we won’t judge you on whether you add jam or cream first!)
The pronunciation of the word ‘scone’ is a major source of debate, with people questioning whether it should rhyme with ‘cone’ or ‘gone’.
Which one you use does seem to be connected to geographical location and really, both are correct as both are in common usage. However most dictionaries list the pronunciation that rhymes with ‘gone’ first, so make of that what you will.
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Total Time: 1 hour 30 minutes (plus 8 hours or overnight to soak the cashews)
Servings: 8
Total Time: 1 hour 30 minutes (plus 8 hours or overnight to soak the cashews)
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the scones
- 50 50 g self-raising flour
- 0.125 0.125 tsp baking powder
- 12.5 12.5 g dairy-free butter
- 0.5 0.5 tbsp caster sugar
- 20 20 ml soya milk
- 12.5 12.5 g sultanas
- For the cream
- 15 15 ml soya milk
- 12.5 12.5 g cashews, soaked in water for at least 8 hours
- 0.125 0.125 tbsp agave syrup
- 0.125 0.125 x 400ml tin coconut milk
- To serve
- 1 1 tbsp jam
Method
- Preheat the oven to 180°C/355°F/Gas 4. Mix together the flour, baking powder, butter and sugar into a breadcrumb consistency. Stir in the milk and sultanas until fully combined. Roll the dough out roughly 15mm thick and use a 6cm round cutter to cut out eight scones. Place on a baking tray and bake for 15-20 minutes until cooked through.
- To make the cream add the milk, cashews and syrup to a high speed blender and blend until smooth. Whisk the coconut milk solids until whipped, fold this into the cashew cream and place in the fridge for 1 hour to thicken.
- To serve, cut a scone in half and top with cream and jam.
Treat someone special to breakfast in bed with this vegan french toast!
