Breakfast/Brunch · Desserts · Oil-free · plant based · Sandwiches · Side Dishes · Snacks

Vegan High Tea

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Today, I’m definitely going fancy for Vegan Mofo! My theme is “inexpensive high tea snacks”. I love tea of any kind and any time of day, but there’s something wonderful about the ritual of an afternoon tea break. I usually drink tea at work when the people traffic slows a bit to recharge after the hectic morning. On the weekends, I like to have tea in the afternoon before I begin to prep dinner or get ready for evening plans. I normally don’t think to have snacks too, but if I was going to treat myself, I’d do it in a way that was affordable and hassle-free. Thus, these three snack recipes were born!
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My first tea snack is an oil-free jam scone. I’m a huge fan of scones as they have a crumbly texture that goes perfectly with a hot beverage. I also like scones that are not very sweet. Unfortunately, a lot of the pre-made ones in the stores are loaded with sugar and chemicals. They also contain questionable flours and fats. Luckily, scones are quite easy to make and don’t require a lot of fuss. I also decided to flavor mine with a pantry staple: jam. Any jam, jelly or preserve will do! I chose lingonberry because I had it on hand.


These scones serve a modest group of people and are small in size. For larger portions, double the recipe and cut the wedges larger for a more hearty snack or breakfast. (If you want to make them into dessert, serve them with non-dairy ice cream)!

Jam Scones

  • Servings: 8
  • Difficulty: easy
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  • 1/2 cup flour (sub with GF all purpose if desired)
  • 1/2 cup whole grain flour (I used whole wheat, sub more GF flour if needed)
  • 1/4 cup + 2 tablespoons non-dairy milk
  • 1 tablespoon chia seeds
  • 1/4 teaspoon salt
  • 3 tablespoons applesauce
  • 1/2 tablespoon baking powder
  • 2 tablespoons maple syrup
  • 3 tablespoons nut butter/allergy-free alternative
  • 3 tablespoons jam of choice


  1. Preheat oven to 400 degrees F.
  2. In a large mixing bowl, add flours, chia seeds, baking powder, and salt and whisk together to combine.
  3. Add your nut butter to the dry ingredients and cut it in with a strong fork or your hands if you’re fearless. Work the mixture until it is crumbly.
  4. Add the non-dairy milk, applesauce and maple syrup and combine until a soft dough forms. The dough should come together but not be sticky. Add more flour if it is too wet and more milk if it’s too dry.
  5. Lastly, add the jam to the dough and mix it in loosely to maintain a visible swirl of it if desired.
  6. Line a baking sheet with parchment.
  7. Flour a clean surface lightly and put the dough on the flour. Shape it into a disk about 1/2″ thick. This doesn’t need to be perfect! Cut the dough into about 8 triangles (like a pizza).
  8. Bake the scones for about 12-14 minutes or until browned.
  9. Remove from oven and enjoy warm or let cool. Top with delicious condiments, dunk them in your tea, and take a moment to recharge! ❤️☕️


The second snack I’ve made is a take on finger sandwiches. These are much more hearty and healthy than what traditional tea sandwiches are made of. I used Ezekiel sprouted bread for its countless health benefits, an oil-free herb cannellini bean purée, and clover sprouts for crunch and green.


You can easily customize these sandwiches to your needs: use gluten-free bread if desired, use a different type of bean for your purée or use store-bought hummus (I was trying to keep the cost down), and change up the veggie inside. Cucumbers are a lovely ingredient if you’re feeling dainty. I love sprouts because they are usually inexpensive and also packed with nutrients and minerals. I add them to sandwiches and salads all week.

This is not a recipe per se so I’ve included images to show you how I cut the sandwiches and made the bean purée (including ingredients). I love crusts so I left them on, but cut them off if you like. Don’t throw them out though!! You can make breadcrumbs out of them or croutons. Delicious possibilities.


Cannellini Bean Purée

  • Servings: 7
  • Difficulty: easy
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  • 1 can or 1 3/4 cup white beans, drained and rinsed (reserve 1/4 cup liquid from cooking or can)
  • 1/4 cup bean liquid
  • 1 teaspoon herbes de provence/mixed herb seasoning of choice
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried garlic (can use fresh)
  • Salt and pepper to taste

Buzz all ingredients in a food processor or mash well with a fork/potato masher. This works well with the mixture being a little chunkier than a purée too if you enjoy the texture of the beans!



My last tea snack is a British staple that I had never known the joy of until my trip to England when I was in high school.  I loved that these biscuits were crumbly (much like the scones) and sweet and perfect for dunking in tea.  They come in a variety of flavors and textures.  I love the sweetness of oats so I added some into this dough to make it nutritious and full of fiber.  The oats get buzzed in a food processor, though which makes them easier to chew.

I added some dried apricots to the biscuit dough as well (also goes into food processor).  They act as a sweetener, binder and moistener all at once!  They’re sweet, a little tangy and perfect for making these biscuits slightly chewy.  I love apricot and chocolate together so I decided to dip my biscuits in some melted chocolate for added flavor, but this is totally optional.  They taste great naked too.

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Apricot Digestive Biscuits

  • Servings: 24 biscuits
  • Difficulty: easy
  • Print

Adapted from: Vegan Digestive Biscuits, A Virtual Vegan


  • 1/2 cup rolled oats
  • 1 cup whole grain flour (I used whole wheat; use a GF grain if needed)
  • 1/2 cup all-purpose flour (GF if you need)
  • 1/4 cup coconut sugar
  • 1/2 tsp salt
  • 1/4 cup chopped dried apricots (organic tastes the best)
  • 5 tablespoons almond butter
  • 9 tablespoons non-dairy milk
  • extra flour for rolling
  • 1/4 cup vegan chocolate, for melting (optional)



  1. In a food processor, pour the oats, salt and apricots in and close the lid.  Pulse them both until the mixture turns into large clumps.
  2. Add the all-purpose flour to the processor and pulse some more (about 10 seconds; don’t go crazy).
  3. Add the whole wheat flour to the processor and pulse another 15 seconds.
  4. Gradually add in the sugar, almond butter and non-dairy milk, respectively (one at a time).
  5. Once your dough comes together (make sure it isn’t too wet; if it is, add some more flour), remove it from the food processor onto a sheet of parchment.
  6. Sprinkle the dough with some flour on top and underneath it.
  7. Flatten and shape the dough gently into a uniform log (sort of like cut and bake cookies).  This is the lazy non-roller pin way.  If you’d like to roll your dough out and cut it in uniform shapes, go for it!
  8. Once you’ve created a log about 2″ thick, wrap it up in the parchment paper and either chill it overnight or freeze it for about an hour.
  9. Once your dough is chilled, remove it from the fridge and unwrap the dough.
  10. Slice the log into about 1/4″ thick rounds and place back onto the parchment.  Slide a baking sheet under the parchment.
  11. Preheat your oven to 350 F.  Bake the sliced biscuits for about 12-15 minutes or until browned and firm.
  12. Let the biscuits cool thoroughly before dipping them in chocolate, preferably overnight.
  13. To dip the biscuits, melt your chocolate until a smooth liquid consistency.  I dipped my biscuits on one side but if you’d like to cover the tops, go for it!
  14. Freeze or refrigerate your biscuits to solidify the chocolate and serve when you want them.  Make sure if you’re freezing them to thaw them first.  Breaking your teeth is not worth it.


3 thoughts on “Vegan High Tea

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