Strawberry Cream Tea

Marchpane & Medlar

There's more where this came from!


  1. For the Scones:
  2. 225g / 8 oz self-raising flour (half wholemeal, half white)
  3. 50g / 2 oz vegan margarine
  4. 25g / 1 oz caster sugar (optional)
  5. 50g / 2 oz raisins
  6. 150ml / 5.1 fl oz plant milk of your choice, e.g. soya, rice or oat milk
  7. To Serve:
  8. Icing sugar to dust (optional)
  9. Strawberry preserve
  10. Dairy-free ‘clotted cream’
  11. Organic strawberries

Cream tea is quintessentially English – a scone, some cream and strawberry jam. Early summer is strawberry season and that’s when these delightful gems are at their best and bursting with yumminess!


Pre-heat your oven to 220°C/425°F/Gas Mark 7 and grease a baking tray.

Sieve the flour into a bowl and rub in the margarine until the mixture resembles fine breadcrumbs.

Stir in the raisins and optional sugar.

Make a well and add the plant milk, reserving a little for brushing the tops.

Incorporate the plant milk then knead lightly on a floured surface and roll out to 2cm thickness and cut out with a large cutter.

Brush the tops with the reserved plant milk and bake for about 10 minutes until golden brown.

Dust with a little icing sugar, if desired, and serve with strawberry preserve, Mimilicious vegan ‘clotted cream’ and oodles of freshly-picked, local, organic, in-season strawberries!

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