Mini Vegan Scones

→ makes about 10 little scones

2 1/4 cups spelt flour 270g)

¼ cup raw sugar (60g)

½ tsp salt 1 tsp baking powder

½ cup non dairy milk (125ml)

4 tbsp cold vegan butter, cut into cubes (60g) (2,12 oz)

For the cashew cream:

1 cup cashews, soaked in water overnight (150g)

a pinch of salt juice of ½ lemon

3 tbsp plain vegan yogurt

→ use half for the scones and half for the toasts

→ add 1-2 tbsp raw sugar to half of the mixture (more or less if desired)