Preparation time: 30 minutes
- ¾ cup almond mylk
- 1 tbsp lemon juice
- ½ cup butternut squash puree
- 2 cups flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 4 tbsp vegan butter, hardened
Preheat your oven to 180 degrees Celsius. Prepare a baking sheet with parchment paper.
In a large bowl mix all your dry ingredients. Add hardened vegan butter (you can substitute it with hardened coconut oil). Using a pastry cutter or a fork, cut it into the mixture to break it down. Then slowly pour almond mylk and puree into your dry. Mix until combined.
Take your scone batter and place it on prepared baking sheet. Shape into a circle and cut it into 8 equal sized triangles. Place in oven and bake for 15 minutes. After 15 minutes, cut the scones again (where you previously cut) and pull apart so the sides have time to bake. Bake for about 5 more minutes or until cooked through. Let cool.