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Preheat the oven to 400F and line two cookie sheets with parchment paper.
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Combine rice milk and cider vinegar, set aside
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Combine flax and water, mix well and set aside.
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Pulse the rolled oats in a food processor about 3 times, then add flours, baking powder, sugar and salt. Process for about 5 seconds.
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Cut up cold vegan butter and add half to the processor. Pulse once or twice to mix it in, then add the remaining butter and pulse about 5 times until pea sized.
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Add maple syrup , flax and rice milk to the processor, run the processor until the dough comes together.
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Dump the dough out onto a well floured work surface and roll out 3/4 to 1 inch thick. Cut into 3 inch rounds and place onto parchment lined cookie sheets.
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Bake at 400F for about 20 minutes. Allow to cool for 10 minutes in the pan then remove to a cooling rack to cool completely.
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Towards the end of baking prepare the glaze by mixing all the ingredients together in a small bowl or measuring cup. Once the scones are on the cooling rack pour the glaze over top. You can put a small tray of wax paper under the rack to catch any dripping glaze.