I should probably admit to something here: my name is Heather, and I am a high tea addict.
Afternoon tea, high tea, British tea – call it what you will, I love it. Whenever I go back home I make sure I have it at least once, preferably at Betty’s in York, but in a pinch, anywhere.
There’s just something so awesome about that proper cup of tea with the mini sandwiches – also everyone’s favourite part is the scones, lovingly topped with jam and clotted cream.
Obviously, going vegan has all but taken this pleasure away from me. I have absolutely no idea why there is nowhere offering real vegan high tea in Toronto. I’ve heard that the Ritz in London does it, but quite frankly that’s a little too expensive for a Sunday jaunt when you factor in the airfare.
Finally, yesterday, I cracked it. Vegan cream is never going to be real Cornish clotted cream, but this is a gorgeous, delicious combination that is more than good enough for me!
Scones made according to this recipe, substituting the cherries out for raisins. I like to make some in the week and then just have them handy for Sunday, just in case
For the quick jam:
1 cup blackberries
1/2 cup blueberries
1/3 cup unsweetened apple juice
Blend everything together, then simmer over a medium heat, stirring often
Remove from the heat after about 10 minutes, when it has almost reached a jam-like texture
Allow to cool – it will thicken up here too
For the cream:
1 cup firm tofu
3/4 cup icing sugar
2-3 tbsp almond milk
1 tsp vanilla
Blend all together, adding more icing sugar to reach the desired consistency
Allow 2 scones for every plate, and either serve with a ramekin each of cream and jam or drizzle both over the top, as in the photo
Don’t forget the tea! Serve in a teapot if you have one for maximum quaint feeling
It’s taking all my effort to not have this again today, especially as there is 1 scones and some cream left over. Well, I guess it wouldn’t hurt, would it?