Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or nonstick baking mat, if desired.
Whisk together flours, baking powder, salt, and sugar in a large mixing bowl.
Zest 2 Meyer Lemons to yield 1 tablespoons of zest, and set aside.
Juice one of the lemons to yield 2 tablespoons of juice, and set aside. Refrigerate the extra lemon for another use.
Measure 1 1/3 cup cashew cream into a liquid measuring cup, then stir in the vanilla, lemon juice, and lemon zest.
Slowly add the cashew cream mixture into the dry ingredients, stirring gently until a dough forms, adding additional cashew cream as needed if the dough is dry.
Lightly flour your work surface. Divide the dough in half, and gently form each half into a 6” circle, about 3/4” thick.
Cut each circle into 6 wedges, or 8 wedges for slightly smaller scones.
Brush each circle with cashew cream, and sprinkle on some additional sugar (and zest, if you have any extra).
Place the wedges on the baking sheet, leaving about 1” of space between each scone.
If you have time, chill the scones in the freezer for about 15 minutes, which will help with rising.
Bake the scones for 14-15 minutes, until starting to turn golden on the edges, and baked all the way through with no wet centers.
Serve warm, topped with vegan butter or coconut oil and, of course, some Oregon Berry Jam!
Store leftovers in an airtight container, and reheat for 5-7 minutes at 325°F until warmed through.
* To make cashew cream, blend 1 cup raw cashews with 3 cups of water until smooth and creamy. If you do not have a high-speed blender, soak the cashews in water for at least 2 hours to make the blending process easier.