In a large bowl, mix the first 5 dry ingredients. Using a knife, cut the butter into the flour mixture until it looks like coarse crumbs.
In a small bowl, mix the soy milk and flax eggs together, then add to the flour mix and stir just until combined into a nice dough – not too sticky, not too dry. Knead it gently for about a minute to make sure all the ingredients are well incorporated, but don't overwork the dough or it won't rise properly.
Roll out the dough to about 1/2″ thick. Use a large glass or cookie cutter to cut out 8 circles, or if you prefer wedges, use a knife to divide up the dough into any shape you like for the scones.
Put the scones on a parchment-lined baking sheet, brush them with a little bit of soy milk (optional), and bake at 400F for 15 minutes, or until they are starting to turn golden brown.
Serve your scones warm with fruit and whipped cream, nutella, honey, or eat them straight up. To reheat any leftover scones, pop them in the oven at 350F for 3-5 minutes. Enjoy!