In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

Cut in grated or cubed vegan butter with a pastry cutter or your fingers until a crumbly sand-like mixture forms. Fold in ½ cup chopped chocolate and pistachios. Drizzle in the cold milk and vanilla extract. Use a wooden spoon or spatula to combine until the dough starts to come together. Once it gets too thick to stir with a spoon, use your hands to carefully form it into a mound.

Transfer the dough to a sheet of plastic wrap and tightly wrap. Refrigerate for 30 minutes. *Make sure not to handle the dough too much or the final product won't be as buttery and light.

Preheat oven to 400°F. Line a baking sheet with parchment paper. Transfer dough to baking sheet. Form dough into an 8" disc. Cut disc into 8 wedges. Distribute on to baking sheet and brush tops with vegan "egg" wash and sprinkle over turbinado/raw sugar.

Bake for 18 min. or until tops are golden brown. Transfer scones to a wire cooling rack. While scones, are cooling, melt remaining ⅓ cup chocolate. Top scones with drizzle of chocolate. Let set before serving and enjoy!