Gluten-Free, Vegan Cream Tea!!! What a summer treat. Sitting in the garden on a sunny Saturday afternoon with scones, cream, jam and a pot of tea – all totally gluten-free and vegan. Spoil yourself. Cream tea is a bit of a British tradition. I drink endless amounts of tea. I missed scones!!! And vegan clotted cream too. So, I made a Gluten-Free, Vegan Cream Tea.

There are also arguments about what a ‘proper’ cream tea is. Cream first or jam first on the scone? To me, not important, I will let Devon and Cornwall battle that one out. I like it both ways!

If you want to go for a full on afternoon tea you could also serve Gluten-Free, Vegan Triple Chocolate Cake (one of my all-time favourite cakes) and (or!) Parsnip Loaf Cake With Orange Frosting (just delicious) and maybe… Irish Tea Brack. You can really indulge yourself with all these amazing gluten-free, vegan cakes!

Allergy Information – Gluten-Free, Vegan Cream Tea

Gluten-Free, Vegan Cream Tea is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free.

Top Tips – Gluten-Free, Vegan Cream Tea

To bake the scones I use a large flat baking sheet, without sides. It allows the scones to cook evenly.

I don’t add any sugar to the scone recipe. As the cream and jam are sweet, I don’t think you need any sugar in the scones. If you really want sweet scones you can add 50 grams of sugar with the flours.

You can have whatever tea you like with a cream tea. I love redbush (or rooibos) but English breakfast tea, Earl Grey and almost any other tea all work really well. Go with what you like!

Store in an airtight container, in the pantry or refrigerated, for 2 days. Scones are at their best straight away whilst they are fresh. One cooled the scones freeze well.

Gluten-free flours, non-dairy milk and jam are some of my core store cupboard essentials. All are essential for cooking and baking. Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.



Recipe – Gluten-Free, Vegan Cream Tea

Difficulty easy-medium

Serves makes around 8 scones

Preparation time 15 minutes

Cooking time 15 minutes

Ingredients – Gluten-Free, Vegan Cream Tea – Scones

180 grams gluten-free self-raising flour

40 grams rice flour

25 grams ground almonds

1 teaspoon baking powder

0.25 teaspoon sea salt flakes

60 millilitres unsweetened vegan yogurt

200 millilitres plant milk, plus a little extra for brushing

Strawberry jam, to serve

Ingredients – Gluten-Free, Vegan Cream Tea – Vegan Clotted Cream

1.5 tablespoons cornflour

125 millilitres non-dairy milk

1 teaspoon vanilla extract

1 teaspoon agave syrup (optional or sweetener of your choice)

60 grams margarine

2 tablespoons sugar (optional)

Method – Gluten-Free, Vegan Cream Tea – Scones

1. Preheat oven to 220 C (fan) and lightly dust a large flat baking sheet with gluten-free flour

2. Place the flours, ground almonds, baking powder and salt into a bowl, make a well in the centre. Add the yoghurt and half the non-dairy milk and mix. Keep adding a little more non-dairy milk at a time until the dough just comes together (you may need less than 200 millilitres)

3. Place the dough on a lightly floured surface and gently pull the dough together into a cohesive round shape approximately three centimetres deep

4. Use a lightly floured round cutter to cut the scones from the dough. Carefully place the scones on the lightly floured baking sheet

5. Lightly the brush the tops of the scones with non-dairy milk and bake for 12 minutes, or until risen and golden

6. Remove from the oven and place on a wire rack to cool. Once cool enough to handle, carefully cut the scones in half.

Method – Gluten-Free, Vegan Cream Tea – Vegan Clotted Cream

1. Add the cornflour to a small pan and add the non-dairy milk slowly to slake the cornflour. Mix well to ensure there are no lumps. Add the vanilla extract and agave syrup (if using) and place on a medium heat

2. Stir gently and constantly until the mixture thickens. Remove from heat and cool quickly by placing the bottom of the pan in a bowl of cold water

3. Place the margarine in a mixing bowl and beat until smooth and soft. Slowly add the cornflour mixture a little at a time and beat until you have a rich, smooth, creamy consistency. If it seems a too thick add a little more non-dairy milk. Chill until required.

Method – Gluten-Free, Vegan Cream Tea – Assembly

1. Make a pot of your favourite tea (mine is redbush or rooibos)

2. Take half of a scone, add vegan cream and top with strawberry jam…

3. Enjoy.

