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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
Ingredients
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
Method
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.
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