Here is a very bare-bones scone recipe. It's delish as-is, but would be great with most any add-ins. Get creative! I like blueberry orange, maple walnut, coconut spice, cranberry currant, honey oat, wildberry lemon, etc. They even freeze well!
2 cups light spelt flour
8 Tbsp cane sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp powdered egg replacer
Pinch of sea salt
1/3 cup butter (cubed and chilled)
3/4 -1 cup French Vanilla Creamer
2 tsp pure vanilla extract
Flavored agave and milk OR maple syrup and milk (to brush the scone tops)
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, egg replacer and salt to remove all lumps.
With a pastry cutter, fork or your fingers, cut in the butter until it is pea sized. You don't want to fully mix it in, there should still be visible lumps of butter in the flour mix. Work quickly so that the butter doesn't melt.
Pour in the milk, starting with 3/4 cups. Using the stick end of a wooden spoon, gently stir the batter until a smooth and pliable dough is formed. Form into a disk and fold it over on itself a couple of times to create a few layers in the scones.
Cut the scones into any shape you want, round or triangle... doesn't matter. If you want to freeze any of your scones, this is a good time. Place the scones or a plate lined with wax paper and stick them in the freezer for a half an hour until frozen. Then wrap in the wax paper and place in an air tight container in the freezer.
If you're planning on baking these guys ASAP, place them on the prepared baking sheet and bake them for about 10 to 15 minutes or until the scone bottoms are well browned!