It’s Wimbledon season! And, for once, it looks like a Brit might actually have a shot at winning. If Murray does make it, he’ll be the first Brit to win the men’s singles title since Fred Perry in 1936!
Like many Brits, Wimbledon is the time of year when I indulge in an English scone or two and big piles of English strawberries. This year, I decided to go one step further and have been making full-on English Cream Teas
But how can you have scones or cream tea if you don’t consume dairy, you ask? Well, I’ve got some great tasting alternatives for you. In fact, I would even stretch as far as saying that they taste better than the traditional recipes. English scones are often very dry and heavy (hence why they need so much cream and jam in the middle), but these dairy-free scones are much lighter and moist in the middle. In fact, fresh out of the oven they don’t even need any filling.
As a dairy-free alternative to clotted cream, I make a thick, spreadable coconut cream, lightly sweetened and flavoured with a hint of vanilla. For me, the flavour and texture of this coconut “clotted” cream pairs perfectly with strawberry jam.
This dairy-free cream tea is far healthier than a traditional cream tea. Since the scones don’t contain any butter, lard or cow’s milk, they contain far less fat and calories, plus they’re cholesterol-free. Replacing clotted cream with coconut cream means that the bad fats are replaced with good, heart-healthy fats. It is also low on sugar as we use a sugar-free strawberry spread instead of jam.
This is a cream tea that is going to fill you with goodness ♥ I hope you enjoy it as much as we do!
English Scones (Dairy-free / Egg-free / Vegan)
Makes 10 large scones
Hands-on time: 15 minutes
Cooking time: 15 minutes
Ready in: 30 minutes
300ml / 10 fl oz / 1¼ cups fortified soya milk (or other non dairy milk)
2 tsp apple cider vinegar
270g / 9½ oz / 2 cups plain (all purpose) flour
270g / 9½ oz / 2 cups fine wholemeal (wholewheat pastry) flour (I use chapatti flour, which is very fine)
4 tsp baking powder
pinch of salt
6 TBSP non dairy margarine (e.g. Pure. This recipe could work with coconut oil but I haven’t tried it yet)
50g / 1¾ oz / 1/3 cup raisins or mixed dried fruit (optional)
3 TBSP unrefined caster sugar (or coconut palm sugar)
Sugar-free strawberry spread (e.g. St Dalfour)
- Preheat the oven to 220C (200C fan) / 425F / Gas 7. Line a large baking tray with non-stick baking paper.
- Whisk together the milk and vinegar and set to one side.
- Sieve the flours, baking powder and salt into a large bowl. Stir to ensure it is thoroughly combined. Rub in the margarine with finger tips until fully incorporated. Mix in the sugar and raisins (if using). Add one cup of the milk and vinegar, mixing gently with a spoon to combine. Add the remaining liquid, a little at a time, using your hands to bring the mixture together into a soft, slightly wet dough (you may not need all the milk). Do not overwork the mixture otherwise this will result in heavy scones.
- Turn out the dough onto a floured surface. Sprinkle a little flour on top and gently roll out to a thickness of 2.5cm / 1 inch. Cut out the dough using a large, metal pastry cutter (7.5cm / 3 inches in diameter). Press down swiftly on the cutter, lift straight up and gently push out the dough circle onto the prepared tray. (Do not twist the cutter as you press down otherwise you will end up with funny shaped scones!) Repeat until all the dough is used up, gathering and re-rolling the dough scraps as needed.
- Bake the scones in the preheated oven for 15 minutes, until the tops are golden brown. Leave to cool slightly before serving. These scones are delicious served with a thick layer of strawberry spread. They are best served fresh, but will last up to 3 days in an airtight container and weeks in the freezer. Before freezing, I cut the scones in half so that they defrost quicker.
For a dairy free / vegan cream tea, fill the scones with strawberry spread and coconut “clotted” cream and serve with a pot of freshly brewed tea.
Coconut “Clotted” Cream
Quantity: sufficient for 5 scones
Preparation time: overnight chilling
Hands-on time: 5 minutes
1 x 400 ml / 14 oz can organic coconut milk*
2-3 tsp coconut palm sugar (or unrefined caster sugar)
2-3 drops pure vanilla extract**
- Place the can of coconut milk in the refrigerator overnight (this will help the cream to separate from the water).
- Turn the can upside down and open from the bottom. Pour off the coconut water (you can save this for smoothies) and spoon out the hard coconut cream. If the coconut is too hard to cream with a fork, use an electric hand whisk to break it up. Whisk in the sugar and vanilla, to taste. Stir the coconut cream with a metal spoon until it comes together with a thick, creamy consistency. If any of the vanilla extract separates from the cream, simply drain it off. The coconut “clotted” cream is now ready to serve.
- The cream is best served on the day it’s prepared. It can be refrigerated but it will harden, so you will need to bring it to room temperature and cream it with a fork or whisk to soften it before serving.
*It is important to choose a good quality brand of coconut milk otherwise it won’t separate. Look for brands that have only coconut and water in their ingredients. Those with guar gum may also work, but avoid any milks with lengthy ingredients or E numbers. Before purchasing the milk, give it a shake. If you can hear the liquid sloshing, it’s unlikely to work. I use Essential Organic Coconut Milk, which I buy from my local health food store (Harvest in Bath). It is also available from a number of online stores, including Earthfare, realFOODS & ethicallyessential. I will try other coconut milks and compile a list of those that work for this recipe. One brand that I know doesn’t work is Chaokoh!
** The vanilla extract really enhances the flavour of this cream so I don’t recommend omitting it.
Do you have any plans for the weekend? Since we can’t make it to Glastonbury this year we’re going to recreate the festival at home instead (minus the mud and blocked loos hopefully!)
Just before I go, I must announce the winner of my GOOD Hemp Natural Refuel Shake giveaway. The entries were placed in chronological order and a winner selected using Random.org.
Congratulations Mark on being my lucky winner! If you email your postal address I’ll arrange delivery. Good luck for the upcoming Mondraker Enduro Exmoor event
If anyone else would like to try the chocolate hemp refuel shake, the good people over at GOOD Hemp have given us a 10% off code for use on their website. Just enter REVIEW10 at the checkout.
I bid you all a wonderful weekend! ♥