Homemade Vegan Cream Tea’s | Diet Mondays

Vegan Cream Tea

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

Vegan Cream TeaVegan Scones

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

Vegan Baking

Terri from DietMondays is the Kween of Vegan Baking  <3 Don’t forget to check her out on Instagram 


Rae x

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My husband loves scones. Will definitely be making these for him soon. Thanks for passing on the recipe!