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In a small bowl, soak cashews with 1 cup boiling water. Let sit for 30 minutes.
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, mix together flour, sugar, lemon zest, baking powder and salt. Use your hands to cut in ⅓ cup of coconut oil until it’s cut into small pea-sized pieces. Gently fold in the raspberries.
Stir together ½ cup almond milk and lemon juice. Add the almondmilk and lemon juice to the dry ingredients and stir gently with a fork until just barely combined. Transfer the dough to a floured counter and knead 8 to 12 times.
Shape the dough into a one-inch-thick circle. Cut into eight triangles. Transfer to prepared baking sheet and bake for 15 minutes or until the scones are golden-brown.
Meanwhile, drain the soaked cashews and transfer to a high-speed blender with 3 tablespoons almondmilk, maple syrup and 1 tablespoon of coconut oil. Blend on high, pausing to scrape down the sides of the blender as needed, until smooth and creamy. Add more almondmilk to thin, if needed.
When scones are done, transfer to a wire rack over a baking sheet. Once cool, drizzle with icing and sprinkle with granola.