Gluten Free Scones

In a measuring cup, measure non-dairy milk, and add apple cider vinegar. Set aside.
Preheat oven to 350 degrees, toast chopped walnuts for 5-8 minutes, till lightly browned. Remove and set aside. Increase temperature of the oven to 450 degrees. Line a cookie sheet with parchment paper, or silpat.
In a bowl, whisk together all dry ingredients till well blended.
Cut Earth Balance into dry mixture, and using pastry blender, or a fork, or two knives, 'cut' the Earth Balance into the flour mixture until crumbly and well incorporated, being careful not to cream the mixture.
Slowly drizzle some of the non-dairy milk into the mixture and stir. It is likely that you may not need the full amount of non-dairy milk poured into the batter. Temperature, altitude and humidity will affect the amount of liquid that will be added. Ideally, the batter should come together, but not become too wet, and sticky. (I often have about a 1/4 cup of liquid remaining)
Gently fold the pears and cooled walnuts into the batter.
Using an ice cream scoop, scoop batter onto prepared cookie sheet. Rub some Earth Balance onto your hands and gently press down on the scooped batter to flatten slightly (Not too much...).
Bake at 450 for approximately 14-15 minutes.
Serve with jam, or sweetened 'butter' with walnuts: Cream 2 TBS Earth balance with 2 tsp agave, maple syrup or honey and 2 tsp chopped walnuts. Enjoy.