For the scones

• 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.
  1¾ cup (174g) blanched almond flour, ⅔ cup (85g) arrowroot flour, 2 tablespoons everything bagel seasoning, 1 tablespoon nutritional yeast, 1¼ teaspoons baking powder, ½ teaspoon sea salt
• 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. 
  ⅓ cup (66g) refined coconut oil
• Whisk together the dairy-free milk and starter, and then add to the dry ingredients and stir or pulse until completely combined.
  ½ cup (125g) gluten-free sourdough discard, ⅓ cup dairy-free milk
• 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.
• 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.
• Serve warm. They’re delicious with a little bit of vegan butter or cream cheese. 
• Store in an airtight container in the fridge for up to a week.