These are a veganised version of Smitten Kitchen’s scones – and they are delicious! They are very light on flavour, but are fantastic topped with lashings of earth balance and blackberry jam.
Pre-heat your oven to 425 F. Into a food processor:
1/2 c whole raw cashews
Process for several minutes, until smooth.
Into a big bowl:
1 c whole wheat flour
1 c white flour
1 tbsp baking powder
1/4 c sugar
1/2 tsp salt
Whisk all up really well.
100 gm earth balance
Rub the butter into the flour using your hands.
1 c chopped fresh raspberries
Stir, then add:
1/3 + 1/4 c of the cashew cream
1/2 plain soy yoghurt
Stir till combined. Flour your bench really REALLY well and turn out the dough. Warning: this dough is really wet, almost like a cake batter. Sprinkle a generous amount of flour on top of the dough and press out till it’s a rough square, about an inch high. Cut into 9 pieces. Using a fish slice or spatula, transfer each piece to a baking tray/cookie sheet lined with parchment paper. Cook for about 15 mins and then let cool for about 10. Serve with a dusting of sugar, or with marg and jam.