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Dark Chocolate Cashew Cream Scones

Author - Gena Hamshaw
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yields: 8 large scones

Ingredients

  • 2 1/2 cups unbleached all-purpose flour (substitute your most reliable gluten free flour blend)
  • 1/4 cup granulated sugar plus extra for sprinkling (cane sugar and coconut sugar work well)
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt if you use vegan buttery spread instead of coconut oil, you should reduce the salt to 1/2 teaspoon
  • 6 tablespoons coconut oil solid, not melted or vegan butter, cut into pieces
  • 3/4 cup chopped dark chocolate dark chocolate chunks, or dark chocolate chips
  • 1 cup all-purpose cashew cream substitute 1 cup almond, soy, or coconut milk creamer
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond milk + 1 teaspoon agave or maple syrup optional, for glazing

Instructions

  • In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Add the coconut oil or butter and use a pastry cutter or two forks to incorporate it into the flour mixture; it should be evenly incorporated and no big pieces visible, but little pieces (just less than pea-sized) are good. Mix in the dark chocolate.
  • Make a well in the center of the dry ingredients and add the cashew cream and vanilla. Use a spatula to mix until it's all just holding together (the dough can be a little shaggy and messy; it shouldn't be too wet). Transfer the dough to a floured surface and press it into a circle (about 7 inches across). Cut the circle into 8 scones. Place them on a parchment-lined baking sheet. Refrigerate the scones for 30 minutes to 1 hour (or you can place them in the freezer for 30 minutes).
  • While the scones are in the fridge or freezer, preheat the oven to 350F. When the scones have chilled, you can brush them with the almond milk + syrup mixture (a vegan egg wash, inspired by Abby), then sprinkle them with extra sugar. (You can also skip this step.) Transfer the scones to the oven. Bake for 20-25 minutes, or until the scones are just golden at the edges. Allow them to cool before enjoying.