Preheat oven to 425* and line a baking sheet with parchment.
Into a small bowl or liquid measuring cup, combine plant milk, lemon juice and vanilla. Place it into the refrigerator until ready to use.
6 tablespoon Non-Dairy Milk, 2 teaspoon Lemon Juice, 1 teaspoon Vanilla Extract
Into a large bowl, add granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the oils in the zest.
½ Cup Granulated Sugar, The Zest of 1 Lemon
Into the bowl with the sugar, add the flour, baking powder, baking soda and salt.
2 Cups All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ⅛ teaspoon Kosher Salt
Add the cold cubed butter to the bowl. Using your hands or a fork, work the vegan butter into the flour until its the size of small peas.
8 tablespoon Vegan Butter, cold, cubed into ¼" pieces
Add the non-dairy milk mixture into the bowl and gently toss together with a fork. The dough will look very shaggy, here.
Turn the dough out onto a floured surface and fold it onto itself a few times to help it come together. Then pat it into an approximately 6x9 inch rectangle.
Add the chopped strawberries evenly to the top of the dough. Gently press them in and then roll the dough toward you, into a log.
1 Cup Chopped Strawberries
Then pat the dough into a 4x8 inch rectangle. Cut the dough down the center longways, then into 4 pieces across to make 8 squared.
Place the scones onto a parchement lined baking sheet. Bake in a 425* oven for 16-18 minutes. The bottom of the scones should be browned all the way across.
Cool slightly before topping with glaze.