Carrot cake scones with cashew maple cream

Ingredients

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For the scones:

-2 cups all purpose flour

-1/2 cup sugar

-1/4 cup brown sugar

-1 tbsp baking powder

-1 tbsp Mojave Dessert blend

-1/2 tsp salt

-7 tbsp cold butter

-1/2 cup grated carrots

-1/2 cup full fat coconut milk

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For the sauce:

-1/2 raw cashews

-1/3 cup maple syrup

-1/4 cup water (or more)

-1/4 tsp salt

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Method

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Preheat oven to 400

 

In a large bowl, mix the flour, sugar, brown sugar, baking powder, salt and Mojave Dessert

 

Set aside

 

In another bowl, mix the grated carrots and coconut milk

 

In the dry mix, add the cold butter and mash the butter into the other ingredients until you get pea sized crumbs.

 

Add the wet ingredients to the dry and mix with a wooden spoon until just combined. It will be crumbly, that’s normal, do not over work the dough.

 

Form a ball with the dough and put it in the freezer for 15 minutes.

 

On a cleaned, floured surface, roll the dough into a disc (about 1 inch thick). Try to do that as quickly as you can, you want the dough to stay as cold as possible.

 

Cut the disc into 8 equal pieces, like you would cut a pie.

 

Place the scones on a lined baking tray and lightly brush them with plant milk.

 

Bake at 400 for 22 minutes, until lightly Brownes.

 

Let cool completely.

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In a blender, add all the ingredients for the sauce and blend until smooth and creamy. Add more water if the consistency is too thick.

 

Drizzle with cashew maple cream right before serving.

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