• Preheat oven to 425°. Line a metal baking sheet with parchment paper or, alternatively, coat evenly and lightly with cooking spray.
• Create your buttermilk by combining dairy-free milk and apple cider vinegar in a small bowl. Set aside until ready to use (make sure the mixture sits for at least three minutes).
• Combine all dry ingredients in a large mixing bowl and stir thoroughly to combine.
• Add frozen, chopped butter or solid coconut oil to the dry ingredients and stir to combine. Then, break butter into smaller pieces by pressing it through the tines of a fork. Be sure to work quickly for this step as the butter needs to remain solid in order to create the correct flakiness. Once the butter is totally cut into the dry ingredients, the mixture should resemble fine, sandy soil.
• Add in the wet ingredients and lemon zest and stir to thoroughly combine, but do not over mix. The dough will be very, very sticky.
• Flour a clean counter surface, or a large, smooth cutting board, flour your hands, and then turn out the dough on the floured surface.
• Using your hands, shape dough into a circle that is approximately 8 inches in diameter and 2-2.5 inches thick.
• Using a knife or pizza cutter, divide dough into 8 sections and arrange them on the parchment-lined baking sheet you prepared earlier.
• Bake for 15-20 minutes, or until scones have puffed up and the tops have browned slightly.

For the optional lemon-vanilla glaze:

• Combine all ingredients in a medium bowl and whisk until smooth. You can use a spoon to carefully drizzle the glaze over the surface of the scones, or you can also cut a small hole in the corner of a ziplock bag (for a makeshift icing bag) if you would like a more precise drizzle.