Preheat your oven to 400°F and line a baking sheet with parchment paper.
Mix milk and lemon juice. Let it let sit for at least 5 minutes while you prepare the rest.
Prepare Dough: In a large bowl, whisk flour, baking powder, and salt together. Add cubed butter and cut it into the flour with a pastry cutter or squeeze each piece of butter with your fingers. You want varying-sized pieces (some large and some pea-sized). If at any time it feels warm, pop the dough into to fridge for 5 minutes.
Add the greek yogurt, honey, oat milk buttermilk mixture, berries, and lemon zest. Mix the dough with a rubber spatula, folding all of the ingredients into the dough. The dough should be shaggy with some dry flour at the bottom of the bowl.
Dump onto a lightly floured surface and gently bring everything together in one dough ball. Flatten the dough into a circle. Don’t press too hard. Then, cut in half and stack both halves on top of each other.
Make Scones: Smush your halves down into a circle. And flatten this circle to about 1.5 – 2 inches in thickness. Cut into 8 equal triangles (See picture in the post above for reference). Lay on the parchment-lined baking sheet. Brushed with oat milk and sprinkled some coarse sugar on top.
Bake: Bake for 22 – 25 minutes, until the tops are golden and the inside is done and fluffy.
Optional Glaze: While the scones cool, make the optional lemon glaze by mixing together all the ingredients – if it is too thin add 2 – 4 tbsp more powdered sugar. Drizzle over the scones once they are COMPLETELY cooled. Enjoy!
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