• Line a baking tray with parchment paper. Set aside.
• In a large bowl, whisk flour, salt, baking powder, baking soda, and chai spice. Cut cold or frozen butter into cubes and toss into the flour mixture. Use a pastry blender to cut the butter into small pieces. Set aside.
• In a medium bowl, whisk together milk substitute, applesauce, vanilla extract, and brown sugar. Add these wet ingredients to the bowl of dry ingredients and cold butter. Combine with a spatula. If dough consistency feels too sticky, add a tablespoon of extra flour at a time. We usually end up adding 2 tablespoons. In that same bowl, form dough into a ball.
• Place ball of dough onto a lightly floured surface and roll out into a disk-like shape with a rolling pin. Roll dough out to a diameter of 7 inches. 
• Cut scone dough into 8 triangular slices. Place these slices on your prepared baking sheet. Keep slices about an inch or two apart so that they do not stick together when baking. Optional: sprinkle scones with turbinado sugar before placing in the oven. Bake at 400°F for 20 minutes. 
• Leave scones on the baking sheet for about 5 minutes before transferring them to a wire rack. Allow scones to cool on wire rack for a few more minutes.

Chocolate drizzle

• In a small bowl, melt 1/2 teaspoon coconut oil with 1/4 cup chocolate chips. Microwave in 15 second intervals. Stir each time. Drizzle over scones once they have cooled down.