What you'll need for the scones:
- 1.5 cups cashews (I used roasted, unsalted), ground into a meal/flour
- 1 teaspoon baking powder
- pinch of salt
- 2 vanilla beans, cut lengthwise with a sharp knife, all seeds removed (OR 1 Tablespoon of ground vanilla)
- 1 egg, whisked
- ¼ cup palm shortening
- 3 tablespoons maple syrup
- 2 teaspoons vanilla bourbon extract
- 1/2 cup arrowroot flour
What you'll need for the topping (optional):
- 3 tablespoons raw honey
- 1 tablespoons butter (optional)
- 1-2 tablespoons coconut crystals
- Handful of raspberries - or other juicy fruit (optional)
1. Preheat oven to 350 degrees.
2. Run the cashews through your food processor until it becomes a slightly coarse meal/flour.
3. In a large bowl, mix together the cashew meal, baking powder, salt, and vanilla
4. Then mix in your egg, palm shortening, maple syrup, and vanilla extract and combine.
5. Lastly, mix in your arrowroot flour to help thicken.
6. Roll dough into balls (larger than you would cookie dough - like double the size) onto a parchment lined baking sheet then press down to help flatten out evenly.
7. Place in oven and cook for 20-25 minutes.
8. Let cool slightly.
9. While the scones are cooling, mix together honey, butter & fruit (heating the three up together) and top scones with the mixtures and some coconut crystals.
I wanted to bring mine to work so I chose to roll into balls and flatten a bit and then individually wrap and freeze the scone batter. Then i took each to work and baked in the toaster over for about 15 minutes. I skipped the topping but had a nice and hot homemade breakfast everyday for a week! Nothing wrong with that!