To make the scones, combine milk, apple cider vinegar and ground flax seed in a bowl. Mix and set in the fridge until needed.
In a large bowl combine flour, baking powder, baking soda and salt. Mix until combined.
Using a food processor or cheese grater, grate cold vegan butter and add to flour mixture. Using a wooden spoon mix until all the butter is coated in flour and evenly distributed throughout the flour. You want chunks of butter still in there as this is what will form the flaky layers of the scone. Place this mixture in the fridge whenever not using. It's important to keep the butter as cold as possible.
To the flour/butter mixture, add milk mixture, maple syrup and vanilla extract. Mix until all the flour is incorporated into a dough. You may need to use your hands to gently fold, but don't handle it too much or your body heat will melt the butter.
On a floured surface turn out the dough and gently press it into a disk about 1 inch thick. Using a sharp knife cut the disk into pie slices - we opted for 8 total. Place scones on a lined baking sheet. Brush with soy milk/maple syrup glaze and sprinkle with brown sugar.
Bake for 18-20 minutes or until golden brown. Once baked allow to cool.
To roast cranberries: Line the square baking pan with parchment paper and add all cranberry ingredients to the pan and toss. Bake in preheated oven for 8-10 minutes or until the cranberry juices start to escape. Once baked, remove from oven and allow to cool 5-10 minutes.
To construct slice a thin layer off the top of each scone. You want a flat top for the cranberries to rest on. Top with a spoonful of roasted cranberries, whipped cream and optionally some chopped mint and an orange zest twirl.