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Position rack in middle of oven. Preheat oven to 400°F/200°C. Line a half-sheet baking pan with parchment paper. Lightly spritz the paper with nonstick spray and set pan aside.
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Whisk together the water and ground flax seed in a small bowl and set aside for 5 minutes or until it thickens. Whisk in alt milk and set aside.
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In a larger mixing bowl, whisk together flour, sugar, baking powder and salt to aerate and combine. Use a pastry blender or two knives to cut in the vegan butter-alternative into the dry mixture until the vegan butter ranges in size from large flat raisins to small peas. (You can also do this in a stand mixer with the flat paddle attachment, pulsing on and off).
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Add the wet mixture to the dry ingredients and gently bring together by stirring with a wooden spoon just until combined. Very gently pat out the dough on prepared pan a to an 8-inch (20 cm) round.
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Cut into 8 equal wedges. Arrange the wedges on the prepared pan, equally spaced apart.
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Bake for about 12 to 17 minutes or until tops and bottoms are just tinged with color and scones are baked all the way through. Place pan on a cooling rack. Scones can be served warm or at room temperature. Definitely serve scones the day they are baked, as they dry out easily.