This recipe is simple enough to make on a weekday morning! It’s one of the first ‘bread like’ recipes I taught the kids when they were younger. You can do it!
The rolling pin I use for bread is just like this one! Mine was made by a friend, but this is even the same colour. This French style of rolling pin is perfect for breads and things like these scones.
- 2 cups all purpose flour
- 4 tsp baking powder
- ¼ cup granulated sugar
- ¼ cup dairy free butter cut into cubes
- 1 egg and enough cashew milk to equal 2/3 cup
- Preheat oven to 425F.
- Whisk together the flour, baking powder, and sugar.
- Drop the butter cubes into the flour mixture and, using two knives, 'cut' the butter into the flour until it's crumbly. Or you can use your fingers to blend the butter into the flour.
- Make a well in the middle of the ,mixture and add the egg and milk mixture.
- Mix until combined, by hand or using a stand mixture with the hook attachment.
- Knead the dough by hand on a lightly floured surface and then roll out to about 1½" thick. Cut out circles of dough and arrange on a parchment paper lined baking sheet.
- Bake for 11 minutes and transfer to cooling rack.