Ingredients
Dry
- 3 cup All-purpose flour (divided)
- 0.5 cup Granulated sugar (divided)
- 1.5 Tbsp Baking powder (divided)
- 0.5 tsp Salt (divided)
Other
- 1 qty English cucumber (thinly sliced)
- 8 slices White sandwich bread (crusts removed)
- 2 Tbsp Fresh dill (finely chopped)
- 1 cup Fresh raspberries
- 0.5 cup Strawberry jam (for serving with scones)
- 4 qty Earl Grey tea bags
Wet
- 8 oz Vegan cream cheese (softened)
- 1 cup Oat milk (divided)
- 1 Tbsp Lemon juice
- 0.5 cup Vegan butter (divided (1/3 cup cold, the rest melted))
- 1 tsp Vanilla extract
Method
- 1. Preheat the oven to 400°F (200°C) for the scones.
- 2. To make the scones: In a large bowl, whisk together 2 cups of flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/4 tsp salt. Cut in 1/3 cup of cold vegan butter until the mixture resembles coarse crumbs. Stir in 1/2 cup of oat milk until a dough forms.
- 3. Turn the dough out onto a floured surface, pat into a 1-inch thick circle, and cut into 4 wedges. Bake on a parchment-lined sheet for 15 minutes until golden brown. Set aside to cool.
- 4. Lower the oven temperature to 350°F (175°C) for the dessert bites.
- 5. To make the raspberry bites: Mix the remaining 1 cup flour, 1/4 cup sugar, 1/2 tbsp baking powder, and 1/4 tsp salt. Add the remaining 1/2 cup oat milk, the melted portion of vegan butter, and vanilla extract. Fold in the fresh raspberries.
- 6. Divide the batter into a greased mini muffin tin and bake for 15 minutes. Let cool.
- 7. To make the finger sandwiches: Mix the softened vegan cream cheese with the chopped fresh dill and 1 tbsp of lemon juice. Spread the mixture evenly over the 8 slices of white bread.
- 8. Layer the thinly sliced cucumber on 4 slices of the bread, then top with the remaining 4 slices. Carefully slice off the crusts and cut each sandwich diagonally into 4 small triangles.
- 9. Steep the 4 Earl Grey tea bags in hot water.
- 10. Assemble the high tea service: Place the cucumber sandwiches on the bottom tier of a serving stand, the scones with a side of strawberry jam on the middle tier, and the raspberry bites on the top tier. Serve immediately with the hot tea.
Chef's notes
For an authentic touch, serve the scones with a vegan clotted cream alternative made from whipped chilled coconut cream.