Preheat the oven to 210°C (410°F) and line a baking tray.
To make the vegan buttermilk, combine the milk and apple cider vinegar in a bowl and set aside.
Sift the flour in to a large mixing bowl and, using a butter knife, create a well in the centre.
After 5 minutes, add the buttermilk and the lemonade. Bring the mixture together using the butter knife.
When it is loosely combined, tip the mixture out on to a floured surface. Touch the dough only enough to bring it together in to a rectangle.
Dip a round cookie cutter - or the rim of a glass - in to flour and cut the dough in to rounds. Dip the cutter in to the flour after each round.
Place the rounds so they are just touching on the prepared baking tray and brush them with a little milk.
Bake them in the oven for 15 minutes or until risen and golden.
Remove the oven and separate to serve with jam and coconut whipped cream.