Chai Scones with Vanilla Yogurt Drizzle Recipe

Ingredients

• 1 tablespoon ground flaxseed
• ¾ cup Forager Project Unsweetened Organic Cashewmilk
• 2 chai tea bags
• 2 cups flour
• 1 tablespoon baking powder
• ¼ cup coconut sugar
• ½ teaspoon salt, plus a pinch of salt for Cinnamon and Vanilla Yogurt drizzle
• 1 ½ tablespoons cinnamon, plus ⅛ teaspoon cinnamon, for Cinnamon and Vanilla Yogurt drizzle
• ¾ teaspoon cardamom
• 1/2 teaspoon nutmeg
• ½ teaspoon cloves
• 3 tablespoons Forager Project Unsweetened Vanilla Bean Cashewmilk Yogurt, plus ¼ cup Forager Project Unsweetened Vanilla Bean Cashewmilk Yogurt, for Cinnamon and Vanilla Yogurt drizzle
• 3 tablespoons cold vegan butter
• 1 teaspoon maple syrup

Prep

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• In a small bowl, make a flax egg by combining 1 tablespoon of ground flaxseed with 2 ½ tablespoons of warm water. Let sit for 5 minutes.
• Warm Forager Project Unsweetened Organic Cashewmilk in a small saucepan over medium heat. Once it begins to simmer, turn off the heat and add the two teabags. Let steep for 5 minutes before removing the teabags. In a small mixing bowl, mix Chai Cashewmilk with the Forager Project Unsweetened Vanilla Bean Cashewmilk Yogurt and set aside to cool slightly.
• In a large mixing bowl combine the flour, baking powder, coconut sugar, salt, and spices and stir to combine. Using your finger tips, work in the 3 tablespoons cold Forager Project Buttery Spread into dry ingredients, pinching until the mixture is crumbly and resembles wet sand. It is okay to have uneven crumbles and some larger chunks are okay. Add the liquid ingredients along with the flax egg to the dry ingredients and stir until it just begins to hold together. Don’t worry, dough will be a bit dry and crumbly.
• Gently transfer the dough to a well-floured surface. Using your hands,  form the dough into a disc that is about 1 inch thick. Use a knife to cut the circle into 6 even wedges. Transfer scones to the prepared baking sheet and bake for 20-25 minutes until the tops are just beginning to turn golden.
• While the scones bake, make the Cinnamon and Vanilla Yogurt Drizzle by combining ¼ cup Forager Project Unsweetened Vanilla Bean Cashewmilk Yogurt with 1 teaspoon maple syrup, ⅛  teaspoon cinnamon and a pinch of salt. Stir to combine until smooth. Once the scones are done baking, allow them to rest and cool for 10 minutes before drizzling with the Cinnamon + Vanilla Yogurt Drizzle and an extra sprinkling of cinnamon. Enjoy warm scones with a hot cup of tea or coffee.