When I say Cornwall, what do you think of first? Wide sandy beaches? Surfers riding the Atlantic swell? Or maybe the smugglers coves hidden between the cliffs or the quaint fishing villages? Or perhaps it’s the famous Cornish cream tea which first springs to mind. Let’s be honest, no trip to the West Country is complete without indulging in this traditional treat (preferably while enjoying a sea view, post-surf).
Fluffy freshly baked scones, fruit-packed jam and lashings of clotted cream; served with the scone split in half and, crucially, according to those in this part of the South West, with the jam spread first, with by a dollop of clotted cream on top. It should be noted that over the border in Devon locals are equally insistent that it’s always cream before jam (we’re not going to argue with anyone-both are delicious).
But however you like your cream tea, If you’re vegan or follow a gluten-free diet you may begrudgingly accept that you have to forgo them when you’re visiting this part of the world. However these days there are plenty of delicious free-from alternatives which mean you don’t have to miss out, and as with all our holidays we accommodate all dietary requirements on our Cornish Surf and Yoga Retreats. So, cream teas all round?
To give you a flavour of what’s to come, here is one of our favourite vegan cream tea recipes from Vegan Life magazine so you can recreate the ultimate Cornish indulgence:
Vegan Scones with Jam and Dairy-Free Whipped Coconut Cream:
For the scones (makes 6-8)
40g vegan butter, chilled 225g white self-raising flour 1 heaped tbsp caster sugar Pinch of sea salt
110ml unsweetened soy milk Some flour for rolling out
For the coconut cream
400g full fat coconut milk, chilled overnight in the fridge 75g icing sugar
1⁄2 tsp vanilla extract
1tbsp tapioca flour
Sieve the flour into a bowl and quickly and lightly rub in the butter with your fingertips until the mixture resembles fine breadcrumbs
Stir in the sugar and salt
Using a metal spoon or butter knife, mix in the milk, bit by bit, until you have a soft dough
Knead the dough gently for a couple of seconds, adding a little more milk if the mixturefeels dry.
Place the dough on a floured board and roll out to approx 3.5cms deep
Using the 5cm cutter (circular or fluted), cut out as many scones as possible from thedough, before bringing the remaining mixture together with your hands and rolling out again to repeat the process and use all of the dough. You should end up with 6-8 scones in total
Arrange the scones on a lined and lightly greased non-stick baking sheet and dust the tops with a little more flour
Bake in the preheated oven at 220°C for 12-15 mins, or until they are golden brown and risen
Transfer to a cooling rack and leave to cool slightly before servingFor the coconut cream, open the tin of chilled coconut milk and scrape the solid part only into a pre-chilled metal or glass mixing bowl (leave in the fridge overnight before using)
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Using a hand or electric whisk, begin to whip the coconut cream, adding the rest of the cream ingredients and continuing to whisk for a couple of minutes, until light and fluffy
Serve the warm scones with vegan butter, jam and the coconut cream. Enjoy!
There are also plenty of fantastic gluten-free recipes for scones we love, including this great one from Jamie Oliver.
There you have it! Do check out our blog for other inspiring vegan and free-from recipes, there’s lots to choose from. And for details of our next Surf and Yoga Retreat in Cornwall, visit our calendar. Cream teas a plenty, guaranteed…