Scottish kids have been eating scones for hundreds of years, which were originally round and flat and cooked on a griddle then cut into triangle sections. The scone is a basic part of the British Devonshire tea service, a light afternoon meal, still served in tea rooms today. Preheat oven to 400 degrees. Melt 1 tsp vegan butter in a sauce pan. Kids can cut an organic apple with the skin into small pieces and add to the pan. Add ¼ cup chopped organic walnuts, 1 tsp organic maple syrup, 1 tsp cane sugar, and ½ tsp cinnamon to the apple, cover with a lid and simmer for 5 minutes. In a large bowl combine 1 ¾ cup organic whole wheat pastry flour, ¼ cup organic sugar, 1 tbsp baking powder, 1 tsp arrowroot starch, ¼ tsp sea salt. Cut into the mixture 1/3 cup cold organic vegan butter. Kids can stir to cover then mix with a fork until mixture has a coarse crumb consistency. Add the apple mixture. Pour the remaining juice from the pan into a measuring cup, add organic almond milk to measure ½ cup of total liquid, and pour into the flour mixture, stirring until well blended. Turn dough onto a floured bread board and knead gently 8 to 10 times. Roll into a 6” round and cut into 8 equal wedges. Place wedges 1” apart on a baking sheet lined with parchment paper. Bake 15 – 17 minutes, until lightly browned.