Step 1

Preheat oven to 400* F. Line a baking sheet with parchment.

Step 2

In a small bowl, combine the granulated sugar and cinnamon for the topping. Set aside.

Step 3

In a medium bowl or a large measuring cup, combine the non dairy milk, vinegar and vanilla. Place in the refrigerator until ready to use.

Step 4

In a large bowl, combine flour, granulated sugar, cinnamon, baking powder and baking soda. Stir to combine.

Step 5

Add the cold cubed butter into the flour mixture and work the butter in with your fingers until the mixture resembles a coarse meal.

Step 6

Add the wet ingredients into the bowl and use your hands to gently toss the ingredients until a shaggy dough just barely comes together. (See note)

Step 7

Lightly flour a work surface and turn the dough out onto it. Fold the sough onto it self a couple of times to bring it all together. (See note)

Step 8

Press the dough into a 9"x5" rectangle, then cut once long ways and three times across the short way to create 8 scones.

Step 9

Transfer scones to a parchment lined baking sheet, leaving at least 2" of space between each scone, and brush with non-dairy milk and top with the cinnamon and turbinado sugar mixture.

Step 10

Bake in a 400* oven for 19-21 minutes or until the scones are golden all the way across the bottom. Serve warm.