Not so Naughty Vegan Cream Tea
Spring has sprung, the grass is rizz, I wonder where my cream tea is?
Horary! As of yesterday spring is officially here, and my favourite part of Spring is obviously the food…duh! Strawberries are one of favourite fruits. So versatile and so delicious, that you can have them alone or with almost anything: sugar and cream, balsamic, chocolate….in a daiquiri.
So as someone maintaining a plant based life, and a huge cake fan. How do I get my cream team fix? Well Enter Thug Kitchen! Those of you that have heard of Thug Kitchen Cookbooks will know that they are one of the best Vegan cookbooks around. I love the diverse recipes and the hilarious “Gordon Ramsey” style they are written in. Those of you that haven’t heard of them get on Amazon now and buy one! You won’t regret it, especially as a new vegan!
Anyway, they have this amazing recipe called “Biscuits and cream” It’s kind of like the American version of Scones, I didn’t put any fruit in mine because I like a plain scone, but you can add raisins, sultanas, even Lavender if you want!
250ml of Your favourite plant milk.
1/2 tsp apple cider vinegar
375g whole wheat flour
250g self raising flour or 250g of plain and 1tbsp of baking powder
2 tsp granulated sugar
Pinch of salt
60 ml melted coconut oil
How to make it
Makes 8 scones
In small glass, stir together the milk and vinegar to create a “buttermilk” effect
In medium bowl, sift together two flours, baking powder, sugar and salt. Pour oil into flour mixture. Make a well in centre; pour in milk mixture. Stir just until shaggy dough is formed. Be careful not to over mix the dough or your scones will be tough. If mixture is too dry to stick together, add a tablespoon or two of milk.
Turn out dough onto floured surface. Pat into rough rectangle that’s about 20 cm by 12.5 cm and about 4 cm thick.
Using open end of a glass or a round cookie cutter cut out the shape of the scones.
Bake biscuits on parchment-lined baking sheet in preheated 220°C oven until bottoms are golden, 15 to 18 minutes. Let the cool on a wire rack
For the cream and strawberries
Coconut milk is a fantastic alternative to whipped double cream! I haven’t figured out a Vegan Clotted Cream recipe yet but when I do, you’ll be the first to know, so for now here’s how you make Vegan Whipped Cream to spread all over your scones
Take 1 tin of coconut milk and put it in the fridge overnight so that the “cream” separates from the “milk” in the tin. Don’t shake it like a Polaroid picture, no matter how much Outkast tell you to.
Spoon the cream off the top out of the bowl into a tin, until you’re only left with the milk, which you can use for smoothies or curries.
Add some sugar to the coconut cream and whip it up a little, sprinkle some sugar on to some fresh quartered strawberries then pile onto your scones
Serve with your favourite tea and sandwiches
Terri from DietMondays is the Kween of Vegan Baking <3 Don’t forget to check her out on Instagram
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