Step 1

Preheat the oven to 400 ºF.

Step 2

Measure out the non-dairy milk and add the vinegar. Set aside for 5-10 minutes to make the buttermilk.

Step 3

Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk together to combine.

Step 4

Cut the cold vegan butter into the dry mixture using a pastry cutter or two opposing butter knives. When it resembles a sandy, crumbly mixture and the largest pieces of butter are about pea sized, add the vegan buttermilk and extract (if using).

Step 5

Gently mix the wet ingredients into the dry with a large spoon or silicon spatula. It should start to clump into larger pieces. If there are dry, powdery areas left add a bit extra milk in 1-2 teaspoon increments to those areas.

Step 6

Once the scone dough is just starting to mix together, add the raspberries and ginger (if using) and gently fold in.

Step 7

Turn the dough out onto a clean counter, lightly floured if your dough is sticky. Gently knead the dough until it comes together, then shape into a disc, about 6-7 inches in diameter. Cut into 6 pieces.

Step 8

Arrange the cut pieces onto a parchment lined baking tray. Optional: place scones in freezer for 5-10 minutes while oven finishes preheating. Immediately before baking brush the tops with a bit of additional milk to help them brown (if desired) and bake for 20-22 minutes or until the tops are golden.

Step 9

To make the glaze if using, mix together the sifted powdered sugar and water. It should be stiff but also drizzle slowly off a spoon. Add more water or powdered sugar to get the desired consistency. Drizzle over the scones once they have cooled to room temperature.