In a large bowl, mix all the dry together ingredients with wire whisk.

Now cut the butter into small chunks and break the larger butter pieces up with your fingers until it all resembles corn meal.

In a large measuring cup or bowl, whisk the oat milk and smoke together.

Make a well in the center of the dry ingredients and gently mix in the milk mixture. Once the dry are slightly moist, stir in the lemon juice and mix with a fork. Be careful not to over mix. It will be slightly sticky.

Cover a baking sheet with parchment paper.

Turn the dough once or twice, then roll the dough into a ball, place it on the parchment paper and GENTLY press it down until it's about 1/2 to 3/4" thick, about as thick as the tip of your thumb.

Using a sharp knife, cut the round into six wedges, but do not separate.

Preheat the oven to 350°.While the oven is preheating, put the cookie sheet in the freezer for a couple of minutes to get the butter cold again.

Bake for about 20 - 30 minutes, or until they have risen and are golden brown.

Let them cool a few minutes, then gently cut along the scores. 

Let them cool for about 15 minutes more before you eat them. They will fall apart when they are hot.

You can eat these as they are or slather them with vegan butter. Either way - enjoy!