In a small bowl, mix together the wet ingredients. Set this aside.
In a large bowl, mix together all of the dry ingredients, then cut the shortening into the flour mixture. Use your hands to knead it together until it reaches the consistency of beach sand.
Now, add the white chocolate chips and wet ingredients mixture to the bowl, and mix that together until you have a cohesive ball of slightly sticky dough (see note). Chill the dough in the freezer for 20 minutes.
Meanwhile, preheat the oven to 425° F and line a baking sheet with parchment paper.
Place the ball of dough into the center of the baking sheet. Use your hands to flatten it into a 7" disc, then use a pizza cutter or a knife to slice it into 8 triangles. Separate the triangles, so they are evenly spaced on the baking sheet, and bake for 15 to 18 minutes, until the scones are golden on the edges.
Make the strawberry glaze while the scones bake.
Add the strawberries to your blender, and blend until smooth. Pour them into a small mixing bowl along with 1 cup of the powdered sugar. Mix well, then add the remaining powdered sugar and mix again.
If the mixture is very thick at this point, add the 1 tablespoon of soy milk and mix again. If it's too thin, add more powdered sugar until it reaches your desired consistency. You want it drizzle-able but not so thin that it slides right off.
When the scones are done baking, let them cool on the baking sheet for 10 minutes, then move them to a plate to cool completely.
When the scones are completely cooled, spread or drizzle on the strawberry glaze.
Video
Notes
The dough should be a little bit tacky but not stick all over your hands. If the dough is too sticky, add more flour, a tablespoon at a time, until it's a bit firmer. You want the dough to be on the dry side for the best results.Store leftover scones in an airtight container on the kitchen counter. They will keep for 2 to 3 days.