Blueberry Scones and Clotted Cream

• servings: 8 servings
• active time: 25 minutes
• total time: 45 minutes

Ingredients

1/4 cup vegan butter

4 oz. vegan cream cheese

1/4 cup raw cashews (soaked in hot water 20 minutes)

2 Tbsp water

pinch of sea salt

1 tsp lemon juice

2-3 Tbsp powdered sugar (optional, if you want a sweeter cream)

1 ½ cups all-purpose flour

1 cup whole wheat flour

1 Tbsp baking powder

1/2 tsp salt

1/4 cup raw sugar (+ 2 Tbsp for sprinkling)

1 cup + 2 Tbsp soy milk

1 cup frozen blueberries

1 Tbsp melted coconut oil

Directions

PREP: Preheat your oven to 400F and line a large baking sheet with parchment paper.

MAKE THE CLOTTED CREAM: Add all the ingredients to a high-powered blender or food processor and blend until smooth, stopping to scrape the sides as needed. This can take up to 3 minutes, so be patient. Transfer this to your fridge for at least an hour to thicken.

MAKE THE SCONES: In a large mixing bowl, whisk together the dry ingredients, add the milk and stir, then stir in blueberries. It won't come together completely, which is okay, so don't panic here like I did! Turn the scone dough onto a heavily floured surface (very important!) and sprinkle more flour on top. Turn the dough over a few times, sprinkling it with more flour until it’s no longer sticking to your hands or the counter. Use your hands to form a 2-inch thick disc and cut into 8 wedges.

BAKE THE SCONES: Place the wedges on your baking sheet. Brush each scone with melted vegan butter and sprinkle with remaining 2 Tbsp raw sugar. Bake the scones at 400F for 18-20 minutes.

SERVE: When the scones are done, let them cool a minute or two. Then, slice them and top with the clotted cream and a dollop of jam for afternoon tea. Enjoy!

Nutrition

• Calories: 323 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Sodium: 363 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 3 g
• Total Sugars: 14 g
• Protein: 6 g