Growing up with British heritage meant that tea time was a prominent feature of each day. In my grandparents’ quaint English village home, tea was not merely a ritual, but rather a religion. Punctuality and precision were two highly valued attributes. Thus, tea was served on the dot at three ‘o’clock with two splashes of milk and one teaspoonful of sugar, no more, no less.
As a young child with my mother’s American free-spirit, I understand neither the exacting nature of tea time, nor my English family’s passion for the bittersweet drink. Instead, with the whistle of the tea kettle and the clamor of dainty teacups, my heart fluttered in anticipation of our tea’s sweet accompaniments. Chocolate-coated biscuits, orange-flavored tea cakes, and other tempting nibbles were characteristically served as a snack alongside tea. Yet my favorite rendition of tea has always been “cream tea,” which is traditionally composed of a pot of tea with milk and sugar alongside scrumptious scones, jam, and clotted cream. As an adult, my love of tea has increased exponentially to perhaps the level of an average Brit as I’ve begun to drink tea my own free-spirited way: Earl Grey, veganized, and consumed at any time of day.
Below is my favorite recipe for Vegan Walnut and Date Scones, which are perfect for a light breakfast or for cream tea.
- 1 cup + 2 tablespoons whole wheat flour
- 1/2 cup oats
- 1/4 cup buckwheat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon coarse ground sea salt
- 1 flax egg (1 tablespoon flax + 2 tablespoons soy or almond milk)
- 1/2 cup olive oil
- Juice of ½ lemon
- 1/2 teaspoon vanilla extract
- 2 tablespoons coconut oil
- 2 tablespoons agave nectar
- 2 pitted medjool dates
- 1/4 cup walnuts
- Preheat the oven to 350° Fahrenheit.
- Chop the medjool dates and walnuts and set them aside.
- Mix 1 cup whole wheat flour, buckwheat flour, oats, baking soda, cinnamon, and sea salt in a large mixing bowl and mix with a fork until evenly combined. Set aside the additional 2 tablespoons of whole wheat flour on a chopping board.
- Make 1 flax egg by combining flaxseed and non-dairy milk in a cup. Stir with a fork and allow the flax mixture to stand for 1 minute or until it becomes a gelatinous consistency.
- Melt your coconut oil and combine it with olive oil, fresh-squeezed lemon juice, vanilla extract, and agave nectar in a small mixing bowl. Mix with a fork until evenly combined.
- Stir the oil mixture into the flour mixture and mix until the ingredients take on a doughy consistency.
- Stir the dates and walnuts into the dough.
- Form the dough into 8-10 small balls.
- Lightly flatten the top and bottom side of each ball into the additional flour, and then place the balls onto a baking sheet lined with parchment paper.
- Bake the scones for 13-15 minutes at 350° Fahrenheit or until golden brown on the edges.
- Cool for about 10 minutes, and serve with almond butter, strawberry jam, and Earl Grey tea with a splash of non-dairy milk for a vegan version of English cream tea.
This recipe was republished with permission from Lacey Gibson.
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