Preheat oven to 400* F and line a baking sheet with parchment.
In a small bowl, combine non-dairy milk, lemon juice and vanilla extract. Stir place in the refrigerator until ready to use.
6 tablespoon Non-Dairy Milk, 1 ½ teaspoon Lemon Juice or White Vinegar, 1 ½ teaspoon Vanilla Extract
In a large bowl, combine the sugar and vanilla bean seeds. Use your fingers to rub the vanilla bean into the sugar. This will break the seeds up because they want to clump together and help release their flavor.
½ Cup Sugar, Seeds from 1 Vanilla Bean
Then, add flour, baking powder, baking soda and salt into the bowl and mix to combine.
2 Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
Add the cubed non-dairy butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture looks like coarse meal.
8 tablespoon Non-Dairy Butter, cold and cut into ¼ inch cubes
Pour the wet ingredients into the bowl and using a spatula, gently fold together, then use your hands to gently toss the ingredients until a sheggy dough forms. See note.
Scrape the dough onto a lightly floured work surface and fold it over onto it self a fore times to get the dough to fully come together. Then, gently press into a circle that is 6-7 inches in diameter.
Using a sharp knife, slice the circle into 6 triangles. Place the triangles onto a lined sheet tray and bake in a 400* oven for 17-20 minutes or until the scones are golden all the way across the bottom.
Allow to cool for 10 minutes before glazing.