Dice cold soy butter finely and place in the freezer to chill.

Mix coconut milk and apple cider vinegar; set aside to let curdle and thicken.

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, mix flour, baking powder, sugar, and sea salt.

Work in the chilled nondairy butter with fingers, a fork, or a pastry blender until it resembles coarse meal.

Stir in the coconut milk mixture, orange zest, orange juice, egg yolk, and poppy seeds, stirring just until combined.

On a lightly floured surface, knead the dough several times, shape into a large circle, and cut wedges.

Place scone triangles onto cookie sheets.

If desired, brush with egg and sprinkle with turbinado or sanding sugar.

Bake at 400 degrees Fahrenheit for 12-16 minutes or until light golden in color.