This article provides a recipe for plant-based berry scones with lemon hibiscus cashew cream, perfect for enjoying any time of day. The scones are made with chilled coconut milk, whole-grain flour, frozen berries, lemon zest, and vanilla, resulting in a soft and tender texture when baked. The accompanying cashew cream is made by blending cashews with hibiscus tea, maple syrup, and lemon zest, creating a tangy and sweet topping for the scones.

To make the scones, the coconut milk is blended and mixed with lemon zest, vanilla, and apple cider vinegar before being combined with the dry ingredients and berries. The dough is formed into wedges, baked until golden brown, and served with the chilled cashew cream. These plant-based scones are easy to make, store well, and can be enjoyed fresh or at room temperature for breakfast, snacks, or tea breaks.