Begin by making the scones. Preheat the oven to 400° and line a baking sheet with parchment paper.

In a medium mixing bowl, stir together the flours, sugar, baking powder, cinnamon and salt. In a small bowl or liquid measuring cup, stir together the Silk Almondmilk Yogurt Alternative and coconut oil. Add the Silk mixture to the bowl with the flour mixture and stir just until blended and a sticky dough forms. Fold in the berries.

Shape the dough into a ball and transfer it to the prepared baking sheet. Press the dough into a 10-inch round circle. Lightly flour a large, sharp knife and cut the dough into 8 triangles, being careful not to cut the parchment paper. Use a pie server to gently separate the triangles, spacing them about an inch or so apart. Optionally, sprinkle the tops with a bit more sugar.

Place the baking sheet into the oven and bake for 15 minutes, or until lightly browned. Remove from the oven, transfer to a cooling rack, and allow to cool completely.

While the scones cool, make the cream cheese frosting by placing all ingredients into the bowl of a food processor and blending until smooth. Thin the mixture with additional milk if desired.

Top the scones with the cashew cream cheese frosting and serve.