Directions

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1. Blend almond butter and water in a blender. Add probiotic powder, and stir well. Leave the mixture at room temperature to allow it to ferment for 6-12 hours.

2. Add the rest of the ingredients to the mixture and blend in a blender.

3. Pour into a silicon mould, and leave it in the refrigerator for a few hours. The butter will last a few weeks refrigerated, or a few months if frozen in the freezer.

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1. Preheat the oven to 400 °F (200°C).

2. Mix 2 tablespoons of almond milk and a ½ tablespoon of maple syrup to make the "egg" wash mixture . Set aside.

3. In a large bowl, add the flour, baking powder, sugar, salt, corn kernels, and minced jalapeño peppers. Whisk the ingredients together.

4. Cut the vegan butter into small cubes and add it to the flour mixture. Rub the butter in with your fingertips, or cut it in with a pastry cutter.

5. Add the almond milk to the mixture. Stir gently until you can squeeze the mixture gently together to form a soft, slightly sticky dough.

6. Tip the dough out onto a lightly floured tray. Try not to handle it too much. Cut the dough into eight wedges with a sharp knife and transfer them to a baking tray, leaving at least 2 inches of free space around each piece.

7. Once the oven has reached the right temperature, brush the top of each scone with the “egg” wash, and bake for about 25 minutes or until golden.

8. Remove the scones from the oven and leave the scones to cool on the tray or on a wire rack.

9. Drizzle the scones with some almond butter or spread with vegan butter. It’s best to enjoy these scones when they are warm!