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.
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
Preheat oven to 400˚F. Line a baking sheet with parchment.
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.
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.
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.
Bake until golden brown, about 15 minutes.