Crispy Outside, Moist Inside Vegan Whole Wheat Scone

Preheat the oven (or air fryer) to 180°C (356°F).

In a bowl, mix whole wheat flour, baking powder, salt, and allulose powder.

Add 20g of brown rice oil and blend into the dry ingredients until you achieve a sandy texture.

Gradually pour in almond milk and shape the dough (if the dough is too wet, add a little more flour; if it's too dry, add 1-2 more spoons of milk).

Form the dough into triangles or circles (not too thick) and bake at 170°C (338°F) for 25 minutes. For extra crispness outside and moistness inside, chill in the freezer for 5-10 minutes before baking.