Add the shortening to the flour in a bowl and, with a fork, cut the shortening into the flour until you have a fairly granular texture.
Add the oats, baking soda, baking powder and salt.
In a separate bowl, mix the bananas, almond milk, vinegar, flax meal and sugar.
Add the wet ingredients to the dry and mix together. Add the walnuts and stir in. You will have a fairly thick but still loose batter.
Drop the batter on a greased cookie sheet in rounds– this batter will make around 12 scones.
Bake in a 375-degree preheated oven about 25-30 minutes until the tops are golden brown.
Eat warm with some vegan spread or a pat of jelly or just on their own.