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
Product
Un-Brie-Lievable, Unsalted Original
Servings
1
Total Time
35 Mins
Ingredients
Raspberry Brie Scones
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½ wedge Un-brie-lievable Nuts for Cheese, cubed
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⅔ cup non-dairy milk
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2 tsp apple cider vinegar
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2 tsp ground flaxseed
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1 tbsp maple syrup
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2 cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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Pinch salt
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½ cup (1 stick) Unsalted Original Nuts for Butter, cubed
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1 cup Frozen Raspberries
Raspberry Glaze
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⅔ cup icing sugar
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1 tbsp non-dairy milk
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1 tbsp raspberry jam
Directions
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.
