WHAT YOU NEED
- 1 (8-ounce) tub Miyoko’s Cinnamon Raisin Cream Cheese, divided
- ½ cup plus 2 tablespoons oat milk, divided
- 1½ cups powdered sugar
- 1 tablespoon egg replacer
- 2 tablespoons water
- 1 teaspoon vanilla extract
- ¼ cup sugar
- ½ teaspoon salt
- 2¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup Miyokos European Style Butter, Salted, cubed
WHAT YOU DO
- Preheat oven to 350 degrees. For the cinnamon sugar icing, into a medium bowl, add two tablespoons Miyoko’s Cinnamon Raisin Cream Cheese, two tablespoons oat milk, and powdered sugar. Whisk until smooth, and set aside.
- For the scones, into another bowl, combine egg replacer with water. Mix well and let sit for one minute until thickened. Add remaining Cinnamon Raisin Cream Cheese (don’t toss container yet!), remaining ½ cup oat milk, vanilla extract, sugar, and salt. Mix to combine.
- In a separate bowl, combine flour and baking powder. Add to bowl with wet ingredients and mix with a wooden spoon until mixture starts to come together. Add butter, and using a fork, cut into mixture until a flaky ball of dough forms.
- Using your hands, form a disk about 6 inches in diameter. Cut into 8 wedges. If there’s any leftover cream cheese in the container, use a pastry brush to brush onto tops. This helps add a golden crisp!
- Bake for 20 minutes, or until edges begin to slightly brown. Let cool for 5 to 10 minutes. Just before serving, use a spoon to drizzle cinnamon sugar icing on top of scones.
Makes 8 Scones
Tips
• For best results, be sure the butter is cold versus at room temperature.• Only drizzle icing on the scones you’ll be eating. When serving leftover scones, bake for 3 minutes at 350 degrees until warm. Let cool slightly, and then drizzle with icing.
• We LOVE this cinnamon raisin cream cheese and even suggest slicing open a scone and spreading with more cream cheese. It’s that good!
