• Line a baking sheet with parchment paper and set aside.
  

Make Vegan Buttermilk:

• Pour the dairy-free milk into a measuring cup or bowl.
• Add the lemon juice to the milk and stir. Set aside for 10 minutes.

Make Scone Dough:

• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
• Add cubed butter to the bowl and, using a pastry blender, cut the butter into the flour mixture. Stop when the butter has broken down into pea-sized pieces. It's okay if some pieces are larger.
• Add the chocolate chips and mix with a spoon until combined.
• Add the vegan buttermilk and vanilla, then stir with a wooden spoon until the mixture comes together into a dough.
• Using your hands, work quickly to press any loose bits of the dough together and form it into a ball. Don't overwork the dough.
• Transfer the dough ball to a piece of floured parchment paper and form the dough into an even 8-inch circle.
• Transfer the parchment paper with the dough to a plate and refrigerate for 30 minutes.
• Preheat oven to 400°F (200°C).
• After the chilling time has ended, remove the plate from the fridge. Place the parchment paper on a flat surface and, using a knife, a pizza cutter, or a bench scraper, cut the dough into 8 equal wedges.
• Separate and transfer each wedge to the prepared baking sheet. Arrange them at least 2 inches apart.
• Brush the top of each scone with dairy-free milk and sprinkle with the coarse sugar.

Bake and Cool:

• Bake for 19 minutes until golden around the edges.
• Remove from the oven and transfer each scone to a cooling rack.