From the kitchen
Cashew Milk Scones
Flaky, tender scones made with cold cashew milk and cold butter for real layered structure.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
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
- 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.
Kitchen note
Keep the cashew milk genuinely cold for this recipe, the same rule that applies to any milk in a flaky pastry, cold liquid meeting cold butter is what preserves distinct, flaky layers.
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