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Northwest Blackberry Cashew Scones with Pacific Foods Cashew Milk


These blackberry-studded vegan scones are made for breakfast, but they’re tasty enough for dessert. Serve with more berries alongside a cold glass of cashew plant-based beverage.

8 servings


2 ½ cups all-purpose flour

⅓ cup sugar, plus more for sprinkling

2 teaspoons baking powder

1 teaspoon baking soda

Zest and juice of 1 lime (about 2 tablespoons)

½ teaspoon fine sea salt

⅓ cup plus 1 tablespoon coconut oil, divided

1 cup fresh or frozen blackberries

¼ cup finely chopped cashews


  1. Preheat oven to 400˚F. Line a baking sheet with parchment.

  2. In a large bowl, whisk to combine flour, sugar, baking powder, baking soda, lime zest, and salt. Cut in ⅓ cup coconut oil with a pastry blender or your fingers until mixture is crumbly.

  3. Stir cashew plant-based beverage and lime juice into flour mixture until clumpy but not fully mixed. Gently fold in berries and cashews until dough comes together.

  4. Turn out dough onto a lightly floured surface and shape into a circle, about 1” thick. Cut into 8 wedges and place on prepared baking sheet. Melt remaining tablespoon oil. Brush top of scones with oil and sprinkle with sugar.

  5. Bake until golden brown, about 15 minutes.

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