Prepare your flax egg by whisking together 1 tablespoons of ground flaxseed and 3 tablespoons of water in a small bowl. Set it aside to thicken.

Prepare your butter milk by adding 2 teaspoons of vinegar to ¾ cup non-dairy milk. Set aside to curdle.

In a large bowl, whisk together both flours, quick oats, coconut sugar, baking soda, baking powder, and salt. Add the cold coconut oil, and using a pastry cutter (or a fork), cut the coconut oil into the flour mixture until the batter is about the size of a pea and the mixture resembles coarse sand.

Mix together the “buttermilk” and flax egg. Make a well in the dry ingredients and pour in the egg/buttermilk mixture and the nut butter.

Using clean, dry hands, lightly dust them with flour, and gently mix and knead the dough just until it comes together. Do not overwork the dough.

Turn the dough onto the prepared baking sheet and shape the dough into a circle with a 8-inch diameter, about 1 ½ inches high. You may have to dust your hands lightly with flour so the dough doesn't stick.

Sprinkle with the coconut sugar if using.

Cut the dough into 8 pieces, but do not separate the pieces. Bake for 18 to 22 minutes. Bake until a toothpick comes out mostly clean.

Remove from the oven and allow to cool for about 5 minutes. Re-slice the scones, and serve warm, drizzled with melted chocolate if using, or allow to cool completely.

These scones are best eaten same day, but will keep stored in an airtight container for up to 2 days.