- 100 gr vegan greek style yoghurt 
- 30 gr plant based milk
- optional flavour: vanilla drops, lime/lemon juice
- 50 gr oat flour
- 60 gr gluten free flour
- 5 gr pofiber (to add additional fiber, recipe works without)
- 1 tsp baking powder
- 20-25gr vegan butter (room temperature)

1. Turn oven to 225 degrees.
2. Mix the firm yoghurt with the milk, add optional sweetener. Use a fork.
3. On top of the wet ingredients: add the flour, pofiber & baking powder. Blend together.
4. Carefully mix together the dry and wet ingredients. Overmixing will remove the air bubbles and make it less fluffy.
5. Slice the butter into cubes and combine.
6. Form into a scone on a piece of baking sheet and bake for 17-23 minutes.
7. Let cool on a rack for 5 minutes.
8. Enjoy!

Have a plate in the oven for it to get warm to the scone gets crispy on the bottom as well.

Serve with lemon curd. Show my recipe here.