Preheat the oven to 400°F and line a baking sheet with parchment paper.

Stir the flour, brown sugar, baking powder, cinnamon, and salt together in a large mixing bowl.

Add the vegan butter to the bowl, then cut it in using a pastry cutter (a couple of butter knives or a fork will work as well).

Continue cutting until the mixture resembles coarse crumbs.

Stir the milk and vanilla together in a separate bowl or liquid measuring cup.

Use a spoon to form a well in the center of the flour mixture, then stir in the milk mixture.

Mix to form a dough. Dig in with your hands to incorporate all of the flour mixture. The dough will be shaggy, but you should be able to get it to hold together by pressing it firmly in your hands.

Fold in the walnuts.

Shape your dough into a ball and transfer it to your baking sheet.

Flatten out the dough and use your hands to shape it into a 10-inch circle.

Use a large knife or pizza cutter to cut the circle into 8 wedges.

Use a pie cutter or spatula to very carefully separate the wedges, leaving about an inch between them on the baking sheet.

Place the baking sheet into the oven and bake for about 15 minutes, until the scones are set and beginning to brown on top.

Remove the scones from the oven. Transfer the baking sheet to a cooling rack and allow them to cool slightly before serving.

When the scones are almost completely cool, place all ingredients for the glaze into a small saucepan and set it over medium heat.

Melt the butter and sugar, stirring frequently, and bring the mixture to a boil.

Lower the heat and allow the mixture to cook at a low simmer for 3 minutes, stirring frequently.

Remove the pan from heat. The glaze will thicken up as it cools. Let it sit until it's thickened up a bit but is still thin enough to drizzle.

Drizzle the glaze over the scones. Optionally top them with a sprinkle of cinnamon. Serve.