In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Add the coconut oil or butter and use a pastry cutter or two forks to incorporate it into the flour mixture; it should be evenly incorporated and no big pieces visible, but little pieces (just less than pea-sized) are good. Mix in the dark chocolate.

Make a well in the center of the dry ingredients and add the cashew cream and vanilla. Use a spatula to mix until it's all just holding together (the dough can be a little shaggy and messy; it shouldn't be too wet). Transfer the dough to a floured surface and press it into a circle (about 7 inches across). Cut the circle into 8 scones. Place them on a parchment-lined baking sheet. Refrigerate the scones for 30 minutes to 1 hour (or you can place them in the freezer for 30 minutes).

While the scones are in the fridge or freezer, preheat the oven to 350F. When the scones have chilled, you can brush them with the almond milk + syrup mixture (a vegan egg wash, inspired by Abby), then sprinkle them with extra sugar. (You can also skip this step.) Transfer the scones to the oven. Bake for 20-25 minutes, or until the scones are just golden at the edges. Allow them to cool before enjoying.