Delicious Vegan English Cream Tea

Cream Tea: a real English classic - but sadly most of the time not Vegan.

For everyone who misses this classic check out the recipe. It's easy to make and not time consuming at all. (And you'll impress every non-Vegan friend/family as you can not taste a difference to the real deal)


🍽: 10 Servings

🥣: easy - medium

⏰: 35 minutes

🍏: 272 kcal (includes Jam and Clotted cream)


Nutritional Value per Scone (with jam and clotted cream)

Calories: 272 kcal | 41.3g C | 11.3g F | 3.5g P


Ingredients for the Scones: (Makes around 10)

350g of self-rising flour

85g of vegan butter (I used sunflower spread)

15g of caster sugar

175ml of Oat-milk

1 tsp Vanilla extract

1 tsp Baking powder

¼ tsp of salt

some extra milk and agave sirup to brush the scones


Ingredients for the Jam: (make one Jar)

250g of Strawberries (or any other fruit)

65g of caster sugar

½ tbsp of Agar Agar


Ingredients for the Clotted Cream:

50g of vegan butter (I used sunflower spread)

75g of Icing sugar

4 tbsp of coconut cream


Instructions for the scones:

  1. Preheat your oven to 200C and mix the self-raising flour into a large bowl and add the salt and baking powder.

  2. Add the vegan butter and mix it with a stand mixer or rub it with your fingers until the mix looks like fine breadcrumbs. 

  3. Once that happens, mix in the caster sugar and stir.

  4. Heat up your milk till it’s lukewarm and mix in the vanilla extract.

  5. Put a baking tray in the oven so it can heat up while you do the rest of the steps.

  6. Combine the liquid and dry ingredients together. (It might look a bit wet at first)

  7. Tip the dough out on your workspace and scatter some flour on the dough. Fold it in half 2-3 times and knead it till it is a bit smoother. (Use extra flour if you need to.)

  8. Pat it out (around 3-4cm) and take a smooth edged cookie cutter and cut out the scones.

  9.  Brush the scones with a mixture of milk and agave sirup, place it on the hot baking tray and bake for around 10-12 minutes till they get a nice light brown top. 

Instructions for the jam:

  1. Blend the strawberries and sugar together. (You can also add a squeeze of lemon juice to balance out the sweetness if you like)

  2. Transfer the mixture into a saucepan and bring to boil.

  3. Once it’s boiling add the Agar Agar and boil for a few minutes on medium heat.

  4. Transfer into a jar and let it cool down.

Instructions for the clotted cream:

  1. Mix the vegan butter and sugar together till you get an italian buttercream.

  2. Spoon in the coconut cream and mix for a couple of minutes till you get a smooth cream.

  3. Transfer it into a container and put it in the fridge to chill or eat it directly on your scones.


Nutritional Value per plain Scone:

Calories: 161 kcal | 24.6g C | 5.8g F | 3.1g P


Nutritional Value Jam / per portion:

Calories: 35 kcal | 8.8g C | 0.1g F | 0.2g P


Nutritional Value Clotted Cream / Portion:

Calories: 76 kcal | 7.9g C | 5.4g F | 0.2g P

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