The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

I love this scone recipe! It´s simple to make - no baking experience necessary!

They are deliciously sweet, tender and moist. Topped with a creamy cashew icing for the perfect finishing touch. They are dairy-free and gluten-free so just about anyone can enjoy this yummy baked good!


  • ½ cup butter, diced and really cold dairy-free use Smart Balance butter
  • 3 cups gluten-free all-purpose flour
  • ¾ teaspoon xanthan gum, leave out if your flour already has it
  • ⅓ cup granulated sugar
  • 2 tbsp. gluten-free baking powder
  • ½ teaspoon salt
  • 1 tablespoon dried lemon peel (lemon zest)
  • ¾ cup dairy-free buttermilk (make buttermilk by adding 1 tablespoon white vinegar to the almond milk and sit for 2 minutes)
  • 2 large eggs, whisked
  • 1 cup fresh or frozen blueberries
  • 2 tbsp. almond milk

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For cashew icing

  • 1 and ⅓ cups unsalted, raw cashews
  • 3/4 cup almond milk
  • 2 tbsp. powdered sugar
  • ¼ tsp cinnamon powder
  • ½ tsp. vanilla essence


  • Start by making fresh almond milk for buttermilk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • Prepare cashew icing:
  • Place cashews in the NutraMilk and process until you get a butter consistency (approx. 4-5 minutes)
  • Add the rest of the ingredients and process until smooth. Add more milk if needed. Set aside. (You can sore it in a sealed container in the fridge for up to 4 days).

  • Pre-heat oven to 425°F and line a baking sheet with parchment paper.
  • Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
  • In a large bowl add flour, xanthan gum (leave out if your flour blend already has it), sugar, baking powder, salt, and lemon peel, stir to combine the ingredients.
  • Cut in the butter into the flour with a pastry cutter or fork until it looks like the size of small peas.
  • Add in the dairy-free buttermilk and the whisked eggs and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix the dough because over-mixing will cause the dough to yield hard scones. The dough will be sticky. Carefully stir in the blueberries.
  • Add one tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
  • With your hands form a dough round that is about 7" in diameter and 2" thick. If you make it any larger or flatter you will end up with flat scones.
  • Run a sharp knife under warm water and then cut the dough round in half. Then cut each half into 4 slices. Repeat on the second half. You will now have 8 dough triangles. Carefully place the dough on the parchment lined baking sheet. Brush the tops of the dough with the 2 tablespoons of milk. Bake for 15-20 minutes, until the tops are golden brown.
  • Add the glaze ingredients to a small bowl and stir together until smooth. Drizzle over warm scones. Enjoy!
  • Store leftover scones in an air-tight container. Scones are best served warm.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Mama Knows Gluten Free.