These tender and flaky scones are wonderful with jam, but also make perfect strawberry shortcakes!
Preheat oven to 400 degrees fahrenheit.
Stir dry ingredients together in a large bowl.
If using homemade coconut yogurt or similar, measure into a small bowl. If using coconut milk and vinegar, stir canned coconut milk until liquids and solids are evenly dispersed. Measure 1/2 a cup into a small bowl and add 1 teaspoon of apple cider vinegar. Set aside.
Stir aquafaba and vanilla into yogurt/coconut milk.
Using a fork or the handle of a wooden spoon (easier to clean!), stir wet ingredients into dry until moisture is fairly evenly distributed (it will not come together at this point).
Dump mixture onto un-floured countertop, and carefully knead together. You don't want to knead it more than 12 times, or the scones will be tough. If you have a lot of loose crumbs that are resisting coming together, knead them separately, then add back to the large ball of dough.
Pat into a circle about 1 1/4 inch thick, and cut into 6 even wedges. (they will seem small and high, but will spead out with baking).
Place wedges onto a parchment lined baking sheet. Brush tops of scones lightly with a little more aquafaba, then sprinkle with sugar.
Bake for 15 - 18 minutes until golden all over (gently press tops and sides to make sure there are no doughy spots).
Refresh day-old scones in a 300 degree oven for 10 - 12 minutes.