Preheat the oven to 400°F and throw the butter in the freezer for 20 minutes.

In a large bowl or the bowl of a stand mixer (preferred), measure the flour, sugar, salt, baking powder, and baking soda. Whisk to combine, then cut the butter into small 1/4″ cubes and add to the mixture. Either use fingers to crumble the butter into the dough, or attach to a paddle on the stand mixer and set over low for 5 minutes. With vegan butter, the butter will melt quickly if using your hands, so work quickly and if it begins to melt put it in the fridge for 15 minutes.

Once the mixture resembles chunky “sand”, stop and set aside. If you did it by hand, place it in the fridge while you prepare your liquid mix and vegetable add-ins. Prepare a baking sheet with parchment paper on the side.

Whisk the yogurt, milk, and gram flour in a small bowl until thick and incorporated.

Mix the chopped veggies or add-ins into the flour and butter mix. Use a fork to mix. Make a well in the middle and add the liquids. Mix with the fork until it begins to clump together, then dump on a clean counter.

Give the dough a few folds to incorporate all the stray dough, adding more milk or flour if necessary. Do NOT knead or overwork. It should just be on the edge of sticking to your hands to yield you a soft fluffy scone.

Work the dough into a ball then flatten into a round disc that is ¾” – 1″ thick. Cut into 6 equal “pie” pieces or use a 3″ round scone cutter. Place on the prepared baking sheet and lightly spray with oil (optional). Top with freshly cracked black pepper, cheese, or flaky salt before placing in the oven.

Bake for 22 – 24 minutes until lightly golden brown and cooked all the way through.