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Vegan 'creem' tea

There's no need to miss out on a classic tea time favourite with this vegan 'creem' tea recipe, complete with plain scone and vegan clotted 'creem'. Perfect served with jam and a hot drink of your choice.

  • 15 minutes prep. time
  • 15–20 minutes cooking time
  • Serves 6
  • Cakes, bakes & desserts, Vegetarian, Vegan
Vegan 'creem' tea with jam and vegan clotted 'creem'
A tasty vegan 'creem' tea with scones, vegan clotted 'creem' and jam | © National Trust Images/William Shaw


For the scones

  • 350g self-raising flour
  • 85g plant-based margarine 
  • 60g caster sugar
  • 3g baking powder
  • 175ml (approx) oat milk

For the vegan clotted 'creem'

  • 175g plant-based margarine
  • ½ tsp vanilla essence
  • 60g icing sugar
  • 1 tbsp oat milk

To serve

  • 1 portion of jam
  • Tea or coffee


Top tip

Add the oat milk gradually, giving enough time for it to combine fully before adding more. The tops don’t colour in the same way as a non-vegan scone so be careful not to overcook.

Step 1

For the scones

Place the flour, plant-based margarine, sugar and baking powder into your mixer and combine until you have a fine breadcrumb consistency.

Step 2

Gradually add the oat milk until the mix comes together and you have a soft dough.

Step 3

Tip out onto a well-floured surface. Roll to the depth of about 2 fingers and cut using a 7cm straight-sided cutter. Reroll and repeat as necessary until all the dough is used and you have 6 scones.

Step 4

Brush the tops with a little oat milk and bake in the oven at 180C (160°C fan/gas mark 4) for 15–20 minutes or until slightly golden on top.

Step 5

For the vegan clotted 'creem'

Place the plant-based margarine and vanilla in a bowl and beat or whisk until light and fluffy.

Step 6

Gradually add the icing sugar until pale and fully combined.

Step 7

Add the oat milk to loosen if needed. Place into your portion-sized pots.

Side view of the lemon and blueberry mousse pots


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