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Preheat the oven to 425F and line a baking sheet with parchment paper
Add plant milk, cashew butter, and apple cider vinegar to a cup or blender and mix or blend until smooth and combined
In a bowl, combine the oat flour, almond flour, arrowroot powder, baking powder, optional salt, and berries or chocolate chips
Pour the wet ingredients into the dry ingredients and mix just until combined
Place the dough onto parchment paper and using wet hands, shape into a 1 to 1 ¼ inch thick disc
Cut into six equal triangular pieces
Place the pieces on the parchment-lined baking sheet
Bake for 12-14 minutes and remove from the oven to cool for 5-10 minutes
Optionally prepare the icing by combining soaked cashews, plant milk, and vanilla extract in a blender until completely smooth
Top the scones with optional icing and enjoy