• Prehead oven to 400°F
• To a small bowl add oat milk, vanilla extract and aquafaba. Refrigerate until needed
• Cut stick of butter into one inch chunks and then place the chunks in the freezer until needed
• Add flour, sugar, salt and baking powder to a large bowl mix well.
• Once mixed add your butter and mix with clean hands until dough looks like bread crumbs. Nothing too uniform and big chunks of butter are okay. Work fast so your butter does not start heating up
• Next add the oat milk, vanilla extract and aquafaba mixture. Mix. Dough should be sticky but not too sticky
• Lightly dust a sheet of plastic wrap with flour and shape dough into a log. Wrap your dough log in the plastic wrap and place in the freezer for around 10 minutes.
• Once the 10 minutes is up unwrap your dough log and slice into 1 1/2 inch disks. Arrange on a parchment lined baking sheet. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean and the tops have golden spots
• Let cool for 3-5 minutes and transfer to a wire rack to finish cooling. Best when fresh. To store place in container on the counter for up to a week or can be stored in the freezer and warmed in the oven.

Strawberry shortcake assembly

• Once scone is cooled top with a generous amount of vegan whipped cream and sliced strawberries.