Preheat oven to 375 F.

Add the vinegar or lemon juice to the nut milk and set aside; this will become buttermilk while you prepare the dough.

Zest a lemon, then mince zest and thyme leaves and set aside.

In a large bowl, whisk together the flour, sugar, powder, soda and salt.

Cut the butter in with a pastry blender or 2 knives until the consistency is crumbly and resembles small peas.

Add the buttermilk, lemon zest and thyme, and mix until just combined.

Gently roll or pat the dough out on a well-floured surface, making a ~10” circle. The dough should be about an inch thick or so in the middle.

Using a sharp knife, cut the dough like a pie into 8 even sections. You can sprinkle additional thyme over the cut pieces if you’d like a slightly more savory scone, or sprinkle some turbinado sugar on top for a bit of crunch.

Bake on a floured sheet for 20-25 min or until the edges are golden brown.