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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Add the cold vegan butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the almond milk and vanilla extract.
Make a well in the center of the dry ingredients and pour in the almond milk mixture. Stir until just combined. Be careful not to overmix; the dough should be slightly crumbly.
If using dried fruit or vegan chocolate chips, gently fold them into the dough.
Transfer the dough onto a lightly floured surface. Shape it into a disk about 1 inch thick.
Using a sharp knife or a scone cutter, cut the dough into triangular or round shapes.
Place the scones on the prepared baking sheet and bake for about 12-15 minutes, or until the tops are golden brown and firm to the touch.
Remove from the oven and let the scones cool on a wire rack.
Serve warm or at room temperature with vegan butter and jam, if desired. Enjoy!