Love is patient. Love is kind. Love is... vegan raspberry brie scones! Light, flaky and so flavorful that you will make them again and again!
Vegan Raspberry Brie Scones
Un-Brie-Lievable, Unsalted Original
½ wedge Un-brie-lievable Nuts for Cheese, cubed
⅔ cup non-dairy milk
2 tsp apple cider vinegar
2 tsp ground flaxseed
1 tbsp maple syrup
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ cup (1 stick) Unsalted Original Nuts for Butter, cubed
1 cup Frozen Raspberries
⅔ cup icing sugar
1 tbsp non-dairy milk
1 tbsp raspberry jam
Raspberry Brie Scones
Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Place the cubed Un-Brie-Lievable Nuts for Cheese in the freezer while you make the dough. This will help it keep shape when folding into the dough.
Combine non-dairy milk, apple cider vinegar, ground flaxseed, and maple syrup in a bowl. Set aside.
Mix all-purpose flour, baking powder, baking soda, and salt in a large bowl. Add cubed Unsalted Original Nuts for Butter and cut into the flour until about pea-sized pieces.
Create a well in the centre and pour in the non-dairy milk mixture. Using a spatula, fold into the dry ingredients until combined.
Fold in the frozen raspberries and cubed Un-Brie-Lievable Nuts for Cheese.
Turn out the dough onto a lightly floured surface and press into a 1-inch thick disk. Cut into 6 even wedges and place on the prepared baking sheet.
Bake for 18-20 minutes or until golden brown.
While the scones bake, prepare the glaze by combining icing sugar, non-dairy milk, and raspberry jam.
While still warm, drizzle the scones with glaze.