• In a large mixing bowl, whisk flour, salt, coconut sugar, baking powder, ginger, cinnamon, and allspice.
• Pour the plant-based butter and use a pastry cutter or your fingers to rub the cold butter into the flour mixture until it forms pea-sized crumbles.
• Drizzle the almond milk, molasses, and vanilla extract over the mixture. Stir with a rubber spatula until a rough dough forms.
• 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 milk.
• Form a dough ball and chill for 15 minutes.
• Meanwhile, preheat the oven to 400 °F (200 °C). Line a large baking sheet with lightly oiled parchment paper. Set aside.
• Remove the dough from the fridge and place it onto a lightly floured work surface. Sprinkle a little flour on top of the dough, press into an 8-inch disc, and using a sharp knife, cut into 8 wedges.
• 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 milk.
• Bake the scones for 20-30 minutes at 400 °F (200 °C) until golden brown and the edges and a toothpick inserted in the center comes out clean.
• Remove from the oven and cool for a few minutes on the baking sheet before transferring to the cooling rack to fully cool down at room temperature.

Decorate

• In a small mixing bowl, stir powdered sugar, almond milk, and vanilla extract.
• Drizzle on top of the cooled scones.