In a large mixing bowl mix flour, baking soda, baking powder, salt, sugar, cinnamon, together with a whisk
Add cold cubed butter to flour and use either a pastry cutter or your hands to rub butter into flour until its flaky and crumbly. Try and do this step quickly so the butter doesn't heat up.
Mix soy milk and vinegar together to make a vegan butter milk then stir in vanilla extract.
Add milk to flour in thirds and gently mix together with hands until it becomes a dough. Don't over kneed it, only until it just comes together and they should still be dregs of flour around the edges.
Add chocolate chips and gently combined. Don't over kneed the dough.
Flour a clean surface and tip dough out onto the surface.
Gently push dough into a flat circle around 1 inch thick.
Using a 6CM cookie cutter, cut out scones and place on a greased baking tray. You can bake them separately for a crispy outside or together to retain more moisture.
Place scones in fridge for 10 mins to chill. This will help the scones rise.
Pre heat oven to 200C/392F and bake scones for 15-20 mins until the centres are light and fluffy.
See my YouTube video for extra tips on how to make perfect scones.