4-C Scones

4-C Scones


  • 2 tablespoons flaxseed, grounded
  • 3/4 cup unsweetened almond breeze
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat flour
  • 90g(about 1/2 cup) sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 5 tablespoons cashew butter
  • 5 tablespoons reduced fat cream cheese
Cashew Butter, Cream Cheese, And Cranberries

Preheat your oven to 400 degrees. In a cup, mix the almond milk, flaxmeal, and vanilla extract, and store in the refrigerator until ready to use. In a large bowl, sift together the flour, sugar, baking powder and salt. Mix in the cranberries. Cut in the cream cheese and cashew butter until coarse and crumbly. Pour in the almond milk mixture and work until batter is firm but wet. Divide into the even sized balls. Place each on a lined pan and flatten. Cut into quarters and pull apart. Bake for 12-15 minutes or until the tops turn golden.

Going Into The Oven

The 4 C’s are Cashew butter, Cranberries, and Cream Cheese. I really love the combo of cashews and cherries, but we were running low on dried cherries and cranberries also have that great tartness. The cashew flavor in these isn’t very explosive; it’s more of a subtle note that you need to work at to get. What the cashew butter does do in this recipe is replace the bad fats that would be introduced by butter and give the health benefits that comes from nuts, all without changing texture. Speaking of texture, these scones are very soft and puffy, which is how I prefer my scones though others might prefer a denser version. If you do want a louder cashew flavor and denser result, simply replace the cream cheese with equal amounts cashew butter.

4-C Scones

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