National Cream Tea Day: 26 June 2020
26 June is National Cream Tea Day. Join us in celebrating the British tradition originating from the Seventh Duchess of Bedford in 1840. Between lunch and the late evening meal, she would become hungry and would have tea with bread and butter in her room late in the afternoon.
A cream tea conjures up images of cucumber sandwiches, smoked salmon and cream cheese, and a plethora of cakes and biscuits complimented by oodles of scones, jams and creams – all of which can be made deliciously vegan!
At V for Life we’ve got recipes for every occasion. Have a look at our vegan cream cheese and smoked ‘salmon’ bagels recipe here. It doesn’t disappoint on taste or texture. We’ve got recipes for vegan sponges, which won’t let you down on a sweet, fluffy rise, and we urge you to try our vegan scones (recipe below), with vegan clotted cream and jam! The only problem you’ll have is what to add first to the scones – the jam or the cream?!
Makes about 6 scones
Prep time: 15 minutes
Cook time: 20 minutes
Dietary requirements: vegan, kosher
- 1 flax egg (1 tbsp (7 g) ground flaxseed + 2½ tbsp (37 ml) water)
- 3/4 cup (180ml) unsweetened almond, soy or oat milk
- 3/4 (100g) cup self-raising flour
- 1 1/4 (155g) all-purpose flour
- 50g caster sugar
- 1 tbsp baking powder
- ½ tsp sea salt
- 6 tbsp room temperature coconut oil (scoopable, not liquid or frozen, or use vegan butter)
- Preheat oven to 210°C/400°F/gas mark 6 and line a baking tray with parchment paper.
- Prepare flax egg in a small mixing bowl, then add the milk.
- In a separate mixing bowl, combine flours, sugar, baking powder and salt.
- Add room temperature coconut oil and use your fingers to rub the oil into the flour, so that it is crumbly and breadcrumb like.
- Whisk the flax/milk mixture and add to the dry ingredients a little at a time, while stirring with a wooden spoon.
- Gently transfer to a floured surface and use your hands to form a ball, then roll it out to about 2–3cm in thickness. Use a cutter to make discs. Keep reforming a ball and rolling out to 2–3cm thick and cutting disks until all the pastry is used up. Transfer the scones to the prepared baking sheet.
- Bake for 20 mins or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
They are best enjoyed fresh. Any left will store at room temperature in a well-sealed container for up to 3 days. They can be frozen for longer term storage.
For the vegan clotted cream
- 175g plant-based margarine
- ½ tsp vanilla essence
- 60g icing sugar
- 1 tbsp oat milk
- Place the plant-based margarine and vanilla in a bowl and whisk until light and fluffy.
- Gradually add the icing sugar until pale and fully combined.
- Add the oat milk to loosen slightly.
- Strawberry jam
- Tea or coffee
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