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 10-12 large scones
Hands-on time: 15 minutes
Cooking time: 15 minutes
Ready in: 30 minutes
300ml / 10 fl oz / 1¼ cups soya milk (or almond 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 or chapatti flour (I use the latter)
4 tsp baking powder
pinch of salt
90g / 3 oz / 6 TBSP dairy-free spread (e.g. Pure)
50g / 1¾ oz / 1/3 cup raisins or mixed dried fruit (optional)
3 TBSP unrefined caster sugar (or coconut sugar)
- 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 dairy-free spread 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 as this will result in heavy scones.
- Turn out the dough onto a floured surface. Sprinkle a little flour on top and 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
Preparation time: 24+ hours chilling time for the coconut milk
Hands-on time: 5 minutes
1 x 400 ml / 14 oz can organic coconut milk*
1 TBSP powdered sugar or unrefined caster sugar
1/2 tsp pure vanilla extract**
pinch of salt
- Place the can upside down in the fridge at least 24 hours in advance (this helps the cream to separate from the water). Just before you make the cream, place a mixing bowl in the freezer for 5 minutes or so.
- Turn the can the right way up and open. Pour off the coconut water (you can save this for smoothies) and spoon out the hard coconut cream. If the coconut is in a solid lump, break it up with a strong fork. Whip the coconut using a hand mixer until it smooth and fluffy. Whip in the sugar, vanilla extract and salt. Taste test and add more sugar/vanilla/salt if needed. Transfer to a lidded storage container and chill in the fridge.
- The cream is best served on the day it’s prepared. It can be refrigerated but it will harden, so you will need to cream it with a fork or whisk to soften it before serving.
*It is important to choose a good quality coconut milk (preferably organic) otherwise it won’t separate. Look for brands that have only coconut and water in their ingredients. 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!)
I bid you all a wonderful weekend! ♥