Jalapeño Corn Scones with Vegan Cultured Butter

Ingredients

• 80g Almond Butter
• 150ml Water
• 240g Refined Coconut Oil
• 2 Tsp Nutritional Yeast
• 2 Tsp Sunflower Lecithin Powder/Liquid (Optional)
• 1 Tsp Apple Cider Vinegar
• ½ Tsp Salt
• 1 Capsule Probiotic Powder
• 3 Cups (380g) All-Purpose Flour
• 1 Cup (210g) Corn Kernels
• ¾ Cup (180ml) Almond Milk
• ½ Cup (110ml) Vegan Butter
• 1-2 Medium Jalapeño Peppers (seeds removed and minced)
• 1 1/2 Tsp (20g) Baking Powder
• 1 Tbsp (12g) Sugar
• 1 Tsp (5g) Salt
• 2 Tbsp Almond Milk
• ½ Tsp Maple Syrup