In a small bowl, mix together the soy milk, vanilla extract, and vinegar. Set this aside.
In a large bowl, mix together all of the remaining scones ingredients except for the shortening.
Cut the shortening into the flour mixture, then use your hands to knead it together until it reaches the consistency of beach sand.
Now, add the soy milk mixture to the bowl, and mix that together until you have a cohesive ball of slightly sticky dough. (See note.)
Line a baking sheet with parchment paper, and place the ball of dough into the center. Use your hands to flatten it into a disc, then use a pizza cutter to slice it into 8 triangles. Separate the triangles, so they are evenly spaced on the baking sheet, and bake for 15-18 minutes, until the scones are golden on the outiside. Meanwhile, make the maple glaze.
Make the maple glaze.
You can do this using your microwave or on the stovetop.
For microwave: Combine the butter and maple syrup in a small bowl, and microwave until the butter melts. Take the bowl out, then whisk in the powdered sugar until you have an even mixture.
For stovetop: Combine the butter and maple syrup in a small pan, and heat on medium until the butter melts. Take the pan off of the heat, then whisk in the powdered sugar until you have an even mixture.
Assemble the scones.
When the scones are done cooking, let them cool on the baking sheet for 10 minutes before drizzling them with glaze. Let them cool completely, so the glaze can harden, before serving.
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.Store leftover scones in an airtight container on the kitchen counter. They will keep for 2-3 days.
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Course Breakfast, Dessert
Keyword vegan scones
Vegan scones with maple glaze from Glue & Glitter, https://www.glueandglitter.com/vegan-scones/