Vegan 'creem' tea

These vegan scones and clotted 'creem' are quick to whip up for a tasty afternoon treat.

Cakes and bakes
Vegan cream tea with jam and vegan clotted cream
  • Preparation time 15 minutes (prep. time)
  • Cooking time 15 - 20 minutes (cooking time)
  • Serves 6


For the scones:

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


For the vegan clotted 'creem':

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


To serve:

  • 1 portion of jam
  • Tea or coffee


For the scones:

  1. Place the flour, plant-based margarine, sugar and baking powder into your mixer and combine until you have a fine breadcrumb consistency.
  2. Gradually add the oat milk until the mix comes together and you have a soft dough.
  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.
  4. Brush the tops with a little oat milk and bake in the oven at 180C for 15 - 20 minutes or until slightly golden on top.

For the vegan clotted 'creem':

  1. Place the plant-based margarine and vanilla in a bowl and beat or whisk until light and fluffy.
  2. Gradually add the icing sugar until pale and fully combined.
  3. Add the oat milk to loosen if needed. Place into your portion-sized pots.