For the scones

1. In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, everything bagel seasoning, nutritional yeast, baking powder, and salt. Pulse or whisk together.
2. Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only small chunks of coconut oil remain. 
3. Whisk together the dairy-free milk and starter, and then add to the dry ingredients and stir or pulse until completely combined.
4. Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 1½” thick and 8” across. Place in the refrigerator for at least 1 hour or up to 24 hours to chill. If leaving in the refrigerator for more than a few hours, I recommend wrapping the dough in plastic wrap so it doesn’t dry out.
5. When ready to bake, preheat the oven to 375°F. Cut the circle into 8 scones and separate from each other so they’re not touching. Use a pastry brush to brush the top of the scones with a small amount of dairy-free milk. Sprinkle each scone with more everything bagel seasoning. Bake for about 20 to 25 minutes or until golden brown.
6. Serve warm. They’re delicious with a little bit of vegan butter or cream cheese. 
7. Store in an airtight container in the fridge for up to a week.