Vegan Afternoon Tea Recipe

Preheat

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Whisk dry ingredients: In a large bowl combine 3 cups all-purpose flour, 2 tsp baking powder, 2 tbs granulated sugar, and 1/2 tsp fine sea salt.

Cut in vegan butter: Add 1/2 cup cold cubed vegan butter to the dry mix. Using a pastry cutter or your fingertips, work butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Mix wet ingredients: In a small bowl whisk 1/2 cup unsweetened non-dairy milk with 1 tbs apple cider vinegar and 1 tsp vanilla extract. Let sit 2 minutes to slightly thicken.

Combine: Make a well in the flour mix and pour in the wet mixture. Gently stir with a fork until a shaggy dough forms. Do not overmix; dough should be slightly sticky but hold together. If too dry, add up to 1-2 tbs non-dairy milk.

Shape: Turn dough onto a lightly floured surface, gently pat into a circle about 1-inch (2.5 cm) thick. Using a 2.5-inch round cutter, cut out scones and place on prepared sheet. Re-shape scraps only once to cut additional scones.

Brush and sugar: Brush scones lightly with a little non-dairy milk and sprinkle turbinado sugar on top if using.

Bake: Bake 12–15 minutes until golden on top and cooked through. Remove to a wire rack to cool slightly before serving.

Prepare cucumbers: Thinly slice 1 medium cucumber (mandoline recommended) and pat dry on paper towels to remove excess moisture.

Mix spread: In a small bowl, combine 3/4 cup vegan cream cheese, 2 tbs chopped fresh dill, 1 tsp lemon juice, 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Stir until smooth and taste-adjust.

Assemble: Trim crusts from 12 slices of bread if desired. Spread about 1 tbs of the dill cream cheese on each slice, layer with cucumber slices, then top with another slice of bread. Press gently and cut each sandwich into quarters (triangles or fingers).

Chill briefly: Arrange sandwiches on a platter and chill 10–15 minutes to set before serving.

Preheat and prepare pastry: Preheat oven to 400°F (200°C). If using puff pastry or pie crust, roll out on a lightly floured surface and cut into twelve 3-inch rounds or squares to fit mini tartlet tins or a mini muffin pan. Gently press pastry into tins.

Sauté filling: Heat 1 tbs olive oil in a skillet over medium heat. Add 1 small finely chopped shallot and sauté 2 minutes until translucent. Add 8 oz finely chopped mushrooms and cook 5–7 minutes until moisture evaporates and mushrooms brown. Add 1 minced garlic clove, 1 tsp fresh thyme leaves, 1/4 tsp salt and 1/8 tsp black pepper; cook 1 more minute.

Finish filling: Remove from heat and stir in 1/2 cup vegan crème fraîche (or thick cashew cream) and 1 tsp nutritional yeast if using. Adjust seasoning to taste; mixture should be thick and spoonable.

Fill and bake: Spoon about 1–1.5 tbs of mushroom mixture into each prepared tart shell. Bake 12–15 minutes until pastry is golden and filling is set. Remove to rack to cool slightly.

Serve warm or at room temperature: Garnish with a few thyme leaves before serving.

Preheat and prepare tins: Preheat oven to 350°F (175°C). Grease and flour a standard 6-mini muffin tin or line with paper liners.

Combine dry: In a bowl whisk 1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 cup granulated sugar and 1/4 tsp fine salt.

Combine wet: In another bowl whisk 1/2 cup non-dairy milk with 1 tsp apple cider vinegar, 3 tbs neutral oil, 1 tbs lemon zest and 1 tsp vanilla extract. Let rest 1 minute.

Mix batter: Pour wet into dry and stir until just combined. Gently fold in 3/4 cup mixed berries, being careful not to overmix so berries don't bleed too much.

Fill and bake: Divide batter evenly among 6 mini cups (about 3 tbs each). Bake 14–18 minutes or until a toothpick inserted comes out clean or with a few moist crumbs. Let cool in tin 5 minutes, then transfer to a rack to cool completely.

Finish: Dust with powdered sugar before serving.

Prepare spreads and cream: Place 1/2 cup strawberry or raspberry jam and 1/2 cup vegan clotted cream (or whipped coconut cream) into small serving bowls. Provide small spoons or butter knives for serving.

Brew tea: Brew 6 cups of your chosen assorted teas according to package instructions (generally 3–5 minutes for black tea, 2–3 minutes for green, herbal times vary). Offer lemon slices on the side.

Arrange and serve: On a tiered stand or serving platters, arrange scones (split and served with jam and vegan cream), cucumber sandwiches, mushroom tartlets and lemon berry mini cakes. Keep teas hot and serve immediately.