This recipe yields two beautiful crunchy and nutty scones. They are vegan and delicious!
Preheat the oven at 420°F (220°C) and grease a silicon mat or prepare a parchment paper in a baking mat.
In a little bowl, mix the flours, baking powder and salt.
Add the cold butter in little chunks and rub it with your hands.
Make a well and fold in the milk of choice and the maple syrup. With a fork, mix everything until well incorporated but not over-mixed. When a dough forms, you can (and should) finish with your (floured) hands.
In a floured surface, shape a rectangle and flatten with your (floured if you want to be absolutely sure it doesn't stick but I don't use flour) hands.
Optional: stick in the fridge for 5 minutes so your dough is not warm.
Remove your dough from the fridge. Cut the rectangle diagonally so you have two triangles.
Lightly brush the top of the scones with milk and bake for 6 minutes.
Then turn your oven down to 300°F (150°C) and bake for a further 8 minutes or until a light golden brown.
*If you don't have whole almonds flour, mix whole almonds in a food processor or just use almond flour.