It’s hard being vegan in London, but not too hard to be vegetarian. Case in point, Tea with scones, clotted cream and strawberry preserves. So civilized, so yummy. British scones are more like what we Americans would call biscuits, but sweeter and moister. I knew I need to find a recipe and make them when we got home. AND I knew I could make them vegan. Brilliant!
I decided a recipe from Great Britain would come the closest to those we enjoyed at Fortnum and Mason. (How pretty is this tea setting at Fortnum and Mason?!) With the help of a conversion link and googling how to make self-raising flour and buttermilk, a proper tea was in the making!
For the scones (makes 5-6 scones):
- 2 cups self-raising flour, preferably organic, or 2 cups all purpose flour plus 2 1/2 tsp baking powder and 1/2 tsp salt
- ¼ tsp salt
- 3 1/2 TBSP slightly salted butter, chilled, cut in small pieces (or vegan stick margarine)
- 2 TBSP sugar
- 1/2 cup buttermilk or 1/2 cup milk (almond or soy) with 1 1/2 tsp of lemon juice stirred in
- 4 tbsp almond or soy milk
- a little extra flour for dusting
- strawberry jam and clotted cream, to serve
for the vegan clotted cream:
- 4 Tbsp vegan margarine spread
- 4 Tbsp vegan cream cheese
- 2 Tbsp powdered sugar
(How are you liking the tea towel I’m using as the background? It’s a “drawing” of the actual Fortnum and Mason store in London!)
Preheat the oven to 400F and lightly butter a baking sheet or line it with a silpat or parchment paper.
Measure the flour, baking powder and all of the salt into a mixing bowl.
Add the butter and cut into the flour rubbing with your fingers or a pastry cutter until you have a consistency of a course grain or small peas. Try to not overwork. The tiny pieces of butter will help your scones be light and flaky.
Add the sugar and mix in.
Add the buttermilk (milk and lemon juice) and milk. Stir until just combined.
Turn dough onto a floured surface and knead just until smooth. Don’t overwork.
Pat to a circle about 2/3-3/4 of an inch thick and cut scones using a biscuit cutter or water glass dipped in flour. Cut straight down without twisting. The size of your cutter will determine how many scones you end up with. I used a water glass with a 3″ diameter and got 5 scones; the last one being formed by patting rather than cutting. Rework the dough as needed to cut more scones, forming the last one with your hands.
Place the scones on the prepared baking sheet and bake 15-25 minutes, until risen and golden. I made a double batch. 🙂
While scones bake, mix up the clotted cream. Place the margarine, cream cheese and powdered sugar in a bowl and mix until well combined.
Place into a container with a lid and refrigerate. (I made a double batch.)
Steep your favorite tea, find some pretty china and split a warm, freshly-baked scone. Spread on some clotted cream and preserves of your choice (I had peach butter in the fridge.). Sip, nibble, relax, enjoy.
Enjoy these images in and around London and points nearby with your tea, and be there!