Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
In a stand mixer add the dry ingredients (gluten free flour, sugar, salt and baking soda) and mix on low speed.
Add the vegan “butter” and mix on low speed for 2-3 minutes until dough is crumbly.
In a small bowl whisk the goat milk, apple cider vinegar and lemon zest.
Add wet ingredients to dough and mix on low speed until dough is formed.
Sprinkle a bit of gluten free flour onto the counter.
Transfer dough to floured counter, sprinkle with more gluten free flour and roll dough lightly until it is at least an inch thick.
Use a round biscuit cutter to cut out scone shapes.
Place each circle onto parchment lined cookie sheet.
Brush top of each scone with a bit of goat milk and then sprinkle vanilla salt on each one.
Bake in oven for 15-20 minutes until scones are lightly golden.
Remove from oven and cool for a few minutes before serving.
Enjoy!