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)