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Preheat the oven to 400 °F (200 °C). Line a large baking sheet with parchment paper. Lightly oil with cooking oil spray and set aside.
In a large mixing bowl, stir freshly squeezed orange juice (keep the pulp for more flavors and fiber), self-rising flour, olive oil, and dairy-free milk of choice. Add the brown sugar, vanilla extract, and cinnamon for flavor if you like.
Use a rubber spatula to stir and combine the ingredients, then knead with your hands to form a dough ball. If the dough is too sticky, add a little more flour; if it's too dry, add a bit more orange juice or milk.
Place the dough ball on a lightly floured surface and roll it into a thick 8-inch dish.
Use a sharp knife to divide the disc into 8 even triangles.
Spread the triangles and place them on the prepared baking sheet, leaving a thumb of space between each as they expand in the oven.
Brush the top with some dairy-free milk to make their color pop.
Bake the scones at 400 °F (200 °C) on the center rack for 20 minutes until golden, and let them cool down on a cooling rack at room temperature before glazing.
To make the glazing, stir icing sugar, orange juice, and orange zest until it forms a thick, creamy paste. Add more icing sugar if too thin or more juice if too thick.
Drizzle on top of the cooled scones and extra freshly grated orange zest before serving.