Public recipe with member extras
Cashew Milk Scones
Flaky, tender scones made with cold cashew milk and cold butter for real layered structure.
Baking, Breads & Pastries · Afternoon Tea · Weekend Baking
What you need
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1/3 cup Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Cold Butter, cubed
- 3/4 cup Cold Cashew Milk
- 1 Egg
- Extra Cashew Milk, for brushing
Method
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Whisk the flour, sugar, baking powder, and salt together.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Whisk the cold cashew milk and egg together, then stir into the dry ingredients just until a shaggy dough forms.
- Pat into a circle, cut into wedges, brush the tops with cashew milk, and bake 16 to 18 minutes until golden.
From The Arrogant Hippie Culinary Journal: Cashew Milk Edition by Aunesty Janssen
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