Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix together the flour, sugar, baking powder, salt, and lemon zest.
Cut the cold vegan butter or solidified coconut oil into small pieces and use a pastry cutter or fork to blend it into the flour mixture until it resembles coarse crumbs.
Make a well in the center of the dry ingredients and pour in the plant-based milk, lemon juice, vanilla extract, and chopped crystallized ginger. Stir until just combined; do not overmix.
Turn the dough out onto a lightly floured surface and knead gently a few times to bring it together. Flatten the dough into a circle about 1 inch thick and cut into 8 wedges.
Place the wedges on the prepared baking sheet and bake for 15-20 minutes, or until the scones are golden brown.
Remove the scones from the oven and allow them to cool slightly on a wire rack.