8 tbsp cold vegan butter replacement (earth balance) or 1/2 cup of coconut oil (solid form). Currently because of the warmer temps my coconut oil is completely melted in my pantry. If that’s the case for you then pour a 1/2 cup in a bowl in place in the fridge until solid.
(1) 3.5 oz of white chocolate chopped (I love using Green & Black’s Organic White Chocolate) or 1/2 cup of white chocolate chips
Preheat oven to 375 F. Cover a baking sheet with parchment paper.
Mix flour, baking powder, salt, cinnamon, cardamom, ginger, cloves, and nutmeg in a medium size bowl.
Cut butter or cold coconut oil into small cubes and add to dry ingredients. Next you want to cut your butter/oil into your flour mixture by either taking a fork or two knives and incorporating the butter into the flour until it’s a sand like consistency (I usually have some bigger chunks of butter/oil remaining in my flour and it’s definitely not going to ruin your scones if you do).
Fold in the white chocolate and almonds.
In a small bowl make your flax seed egg replacer by combining 1 tbsp of organic ground flax seed and 3 tbsp of water. Let this mixture sit for 5 minutes.
In a separate bowl, mix Iced Bhakti Chai Tea, flax seed egg replacer, vanilla, and sugar.
Pour wet ingredients into dry ingredients and mix until incorporated.
Turn out dough onto your baking sheet covered with parchment paper.
Shape dough into a large circle with about a 1/2 an inch thickness. Cut your dough into 8 triangles but keep them together in their circle. By keeping your scones together they will puff up nicely (see photos below for reference).
Bake for 15-20 minutes or until golden on the edges. I usually take mine out after 19 minutes with my oven.