Sweet Laurel Bakery


Claire and I grew up sipping from teacups and brushing crumbs off our skirts. Our mothers love afternoon tea, part of any good tea party is, of course, scones! We like our scones the old-fashioned, British way: not too sweet, with a tender tasty crumb.

So we’re beyond excited to now offer a Sweet Laurel Scone Mix! Our vegan and grain-free Scone Mix is absolutely delicious! Made with a blend of almond and coconut milk powder, this dry mix makes 8 scones, perfect for your next tea party. These should be served with plenty of coconut whipped cream, jam, and lemon curd! See below for a helpful guide to baking our scone mix, as well as ingredients and directions for all the necessary tea party trimmings!

*For a full Sweet Laurel Afternoon Tea, pair your scones with the Tea Sandwiches on Pg. 208 of Sweet Laurel Savory, and enjoy one of our lovely teas: Lavender Earl Grey, Hibiscus Rose, and Turmeric Chai.


Sweet Laurel Scone Mix

1 packet of Scone Mix

3 tbsp maple syrup

1 tbsp apple cider vinegar

1 tbsp vanilla extract

Preheat oven to 350. Line a baking sheet with parchment paper.

In a medium sized bowl, add dry mix, maple syrup, apple cider vinegar, and vanilla extract. Stir into a tacky dough. Press dough down to form a circle about 2 inches thick. Cut into 8 wedges. Spread the wedges onto baking sheet & bake for about 12-15 minutes. Enjoy with cup of tea!

Fresh Berry Jam

2 cups fresh or frozen raspberries, strawberries, blueberries or blackberries (or a combination)

3 tbsp maple syrup

1 tbsp fresh lemon juice

In a medium saucepan over medium heat, combine the berries, maple syrup, and lemon juice. Cook, stirring and mashing the berries, for 8-10 minutes, until the juices have been released and thickened. Remove the pan from the heat and allow the jam to cool.

Transfer the jam to a glass jar. Refrigerate until ready to use, for up to 5 days.

Lemon Curd

3 large eggs

2 tbsp grated lemon zest

1/3 cup maple syrup

1/2 cup fresh lemon juice

1/4 cup plus 2 tbsp coconut oil, melted

*Because you want this spread to be a pretty bright yellow, be sure to use A-grade maple syrup that is light in color. This recipe is quite tart, so if you prefer it sweeter, feel free to add an extra tbsp of maple syrup.

In a medium bowl, whisk together the eggs, lemon zest, and honey. In a small bowl, stir together the lemon juice and coconut oil. 

2. Pour the egg mixture into a medium saucepan and cook over low heat, whisking constantly, until it begins to thicken, 10 to 15 minutes. Do not overcook, as the eggs will become lumpy. Slowly stir in the lemon juice and coconut oil and cook, constantly whisking, until the mixture thickens further, another 10 to 15 minutes. If you’re not sure if it’s thick enough, stop stirring for a few seconds and see if large, slow bubbles form on the surface. It should have the texture of loose pudding. Do not boil. 

3. Remove the pan from the heat and pour the mixture through a fine-mesh sieve into a glass jar. Let cool, then slowly fold in the elderflower syrup. Store in a glass jar for up to one week.

Coconut Whipped Cream

1 can coconut milk or cream, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon vanilla extract

After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. the remaining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick. Otherwise, discard it. To mix by hand, or for tips/tricks, see this Instagram tutorial!

Using a rubber spatula, slowly fold in the maple syrup and vanilla. transfer whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use.

I hope these recipes help you have the loveliest and most nourishing at-home tea party!

xo, Sweet Laurel


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