In a large bowl, mix the first 5 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, flax soaked in lemon juice, and lemon zest 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″ thick. Use a medium glass or cookie cutter to cut out 16 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 plant-based whipped cream, vegan butter and jam, or eat them straight up. To reheat any leftover scones, pop them in the oven at 350F for 3-5 minutes. Enjoy!