Sift the flour and cornstarch in a large mixing bowl.
Whisk in cornstarch, salt, coconut sugar, and baking powder.
Add in the solid coconut oil* and use a pastry cutter or your fingers to rub the coconut oil (or cold butter) into the flour mixture until it forms pea-sized crumbles.
Drizzle the soy milk and vanilla extract over the flour mixture and then mix in with a spoon until a rough dough forms.
Add vegan chocolate chips and orange zest, if you want to. Gently knead the dough to incorporate.
The dough will be sticky. If it's too sticky, add a little more flour on top. If it seems too dry, add 1-2 more tablespoons of soy milk.
Form a dough ball and chill for 15 minutes.
Remove dough from the fridge and place it onto a large floured piece of parchment paper. Sprinkle a little flour on top of the dough and press into an 8-inch disc, and with a sharp knife, divide into 8 wedges.
Slide the piece of parchment paper with the disc of scones on a plate and refrigerate for 15 minutes.
Meanwhile, preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper.
After refrigerating, separate each scone and place them 2-3 inches apart on the prepared baking sheet.
Brush the top of the scones with 1-2 tablespoons of soy milk.
Bake for 20-30 minutes or until golden brown and the edges are dry and hard.
Remove from the oven and cool for a few minutes on the baking sheet before transferring to the cooling rack.
Store the scones at room temperature for 2 days, wrapped in a towel or a sealed box.
Refrigerate for up to 5 days or freeze in a sealed box. Thaw at room temperature the day before.
Vegan butter can be used to replace coconut oil. Make sure you are using cold vegan Butter cut into small cubes, not melted!Coconut oil: Before you start, make sure your coconut oil is solid. If yours is liquid, place the container in the fridge to firm up. It doesn't have to be cold, but firm, not liquid.