Preheat your oven to 375 degrees F and line two large baking sheets with parchment paper or a silicone mat.
Measure out your plant-based milk and lemon juice, mix together, and set aside. This combo will act as your 'buttermilk'.
In a large bowl, combine all your dry ingredients. Whisk together till everything is evenly dispersed. Add in your oil and 'buttermilk' and mix till fully combined. You might want to use your hands.
Lightly flour a countertop and divide your dough in half, evenly. Plop your dough onto the counter. you want to start forming the dough into a circle. Keeping the thickness as even as possible so everything cooks the same.
Cut into 8 even triangles. Line your baking sheet, keeping them about 2 inches apart from each other. Then repeat with the other half of the dough. Bake for 16-20 minutes, or until golden brown. Alternating baking sheets midway through.
Finish off with extra coconut flakes, lime zest or a cup of coffee 🙂 Enjoy!
Measure your flour. Use a spoon to scoop it into the measuring cup and then level it off with the back of a knife. Having too much flour can result in a dry and crumbly dough.
Don’t overwork the dough. Mix just until the dough holds together. An overmixed dough will result in dense and tough scones.
Form the dough evenly. Make an evenly round dough and keep the thickness as consistent as possible. Also, slice them into equally sized pieces. This ensures that everything bakes evenly.
Slice easily. To keep the dough from sticking to your knife or cutter, lather it in plain flour before using.
Space them apart. If you want the vanilla scones to be really moist but still get that crusty edge, space them an inch apart from each other.
Make it gluten-free! Use a gluten-free flour, baking powder and vanilla extract brand.