Vegan Tea Time: Creative and Delicious Treats

As more and more people embrace the vegan lifestyle, creating an afternoon menu for their diet becomes a fun way to be creative while offering refreshingly delicious alternatives for afternoon tea fare.

First and foremost, are the teas! We have some yummy choices to highlight plant-based appetites. We particularly like fruity selections from our herbals like Wild Strawberry, Peach Serenity, and the herbal classic, silky Chamomile. They go with everything you would serve to eat and are synonymous with spring-summer treats.

For those who like the mildest of tea flavors with their tea meal, nothing could satisfy their palate more than selections from our white teas, particularly White Peony (Bai Mu Dan), White Tangerine, or a more bracing White Darjeeling that will have everyone talking!

Want to add a Classic British tea? Two words: Earl Grey! We carry this lovely flavored black tea with many exciting flavors. Offer a choice!

Now, for the menu!

Appetizers & Sandwiches

- Sweet, juicy-red tomatoes, vegan butter or vegan mayonnaise, on toasted slices of baguette

- Almond, cashew, or hazelnut butters pair lovingly with rice cakes, egg-less matzo, or other favorite vegan crackers

Sweets & Treats

- Fresh sliced peaches or nectarines

- Plump Medjool dates

- Scones

Vegan Blueberry Scones Recipe

Yes, you can have vegan scones! We’ve adapted these blueberry ones from Jessica in the Kitchen, and they’re destined to become a staple in everyone’s kitchen, vegan or not! Perfect to serve with jam, peanut butter, or vegan butter.

Yield: 8

Lemon Glaze Recipe

Optional, but fabulous, especially with the blueberries.

Ingredients

- ½ cup powdered sugar, sifted

- ¼ teaspoon pure vanilla extract

- ½ tablespoon vegan milk (coconut or soy)

- ½ tablespoon fresh lemon juice

Directions

Add all the ingredients into a medium-sized bowl and stir together until fully incorporated. May be refrigerated for up to 2 days.

Scones Recipe

(Takes about 40 minutes, including prep)

Ingredients

- ½ tablespoon apple cider vinegar

- ¾ cup cold thick vegan milk (e.g., full-fat coconut or soy)

- 2 teaspoons pure vanilla extract

- 2 cups sifted, unbleached white, all-purpose flour (Bob’s Red Mill is a good choice)

- ½ cup cane sugar

- 1 tablespoon baking powder

- ½ teaspoon sea salt (preferred over table salt)

- ½ cup very cold vegan butter

- ⅓ cup additional flour for rolling and folding

- 1 cup fresh blueberries tossed in 1 tablespoon of flour to coat

- Coarse sugar for topping (optional)

Directions

1. Place the vegan butter in the freezer for at least 30 minutes.

2. Line a baking sheet with a silicone baking mat (best choice) or well-greased parchment paper.

3. In a small bowl or jar, add the apple cider vinegar, plant milk, and vanilla extract together and stir to combine. Let it curdle to make your vegan buttermilk. Set aside.

4. In a separate bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and sea salt until thoroughly combined. Add in the cold vegan butter by cutting it into chunks or grating it into the flour mixture. Using a pastry cutter or fork, mix everything together until it resembles coarse crumbs.

5. Make a well in the flour mixture, then add in the vegan buttermilk and the blueberries. Fold gently and stir gently with a wooden spoon. The dough should be shaggy, not too dry or wet, but it may be slightly sticky.

6. Flour a counter or surface and turn out the dough onto the surface. Dust your hands with flour and form the dough into an 8” flat disc. Using a knife or a bench scraper, cut the circle into 8 even wedges. Place the wedges at least 2 inches apart, evenly spaced out on the silicone sheet (or parchment paper). Sprinkle with extra coarse sugar on top, if desired.

7. Preheat the oven to 425°F.

8. Place the scones (still on your lined parchment paper on the baking sheet) in your fridge while the oven preheats, or even longer to ensure your dough is very cold.

9. Once the oven is heated, bake the scones for 15 to 17 minutes. They will be golden and fluffy. Remove them from the oven and allow to cool for at least 5 minutes while on the baking sheet. Then, move to a wire rack set on parchment paper. Drizzle the scones with the lemon glaze (the paper will catch the drips).

Allow to cool completely, then they’re ready to serve. They can be frozen for 3 months when wrapped tightly in plastic wrap.