• Preheat oven to 400* F. Line a baking tray with parchment.
• Combine non dairy milk, lemon juice and vanilla in a small bowl. Stir and place in the fridge.
  ½ Cup Non-Dairy Milk, 1 teaspoon Lemon Juice or White Vinegar, 2 teaspoon Vanilla Extract
• In a large bowl, combine flour, sugar, baking powder, baking soda and salt, stir to combine.
  2 Cups Flour, ½ Cup Sugar, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
• Into the flour mixture, add the cold cubed butter and work it into the flour with your hands until its the size of small peas or really coarse meal.
  8 tablespoon Vegan Butter, cold, cubed into ¼ inch cubes
• Add the sprinkles into the bowl and toss to distribute.
  ⅓ Cup Rainbow Sprinkles
• Into the bowl add the milk mixture.
• Using your hands, toss the mixture together until everything is moistened.
• Pour the shaggy dough onto a lightly floured surface and press it into a rectangle that is approximately 4x8.
• Cut the rectangle into 8 scones (see photo for reference)
• Place the scones onto a parchment lined baking sheet.
• Bake in a 400* F oven for 14-16 minutes or until the bottom of the scones is browned all the way across and they are starting to brown on top.

Make the Glaze

• While the scones are in the oven, combine powdered sugar, vanilla and 3 teaspoon of non dairy milk in a small bowl.
  1 Cup Powdered Sugar, ½ teaspoon Vanilla Extract, 3-4 teaspoon Non-Dairy Milk
• Whisk until smooth and then add another teaspoon of milk if you want to thin the mixture out a bit more.

Top the Scones

• Allow the scones to cool slightly, then spread with glaze and top with a few ore rainbow sprinkles.
  Rainbow Sprinkles for Topping
• Serve!