Preheat the oven to 220º C.
Add the flour, baking powder, and salt to a large bowl and stir with a whisk until well combined. Scoop 2 cups of the flour mixture into another large bowl and add the coconut oil. Using a pastry cutter or forks, cut the coconut oil into the flour mixture until it resembles fine crumbs. Pour in the Almond Breeze Original and stir until a soft, sticky dough forms. If your dough seems too dry, you can add another tablespoon or two of almond milk as needed. Using your hands, knead the dough until just combined – be careful to not over-mix.
Dump the dough onto a cutting board that has been lightly dusted with flour. Roll the dough to about a 1.5cm thickness and cut circles using a 5cm biscuit cutter or a cup. Transfer the scones to a baking sheet.
Bake for 10 minutes until the scones have risen and the tops are just slightly golden. Remove from the oven and serve immediately.
Recipe by Almond Breeze.