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1
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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2
Stir 1/2 teaspoon lemon juice into soy milk in a small bowl to make mock buttermilk. Let sit until curdled, 5 to 10 minutes.
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3
Mix flour, 3 tablespoons lemon juice, sugar, baking powder, dill, and salt together in a large bowl using a fork. Mix in butter with a pastry blender until dough starts to clump together.
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4
Whisk mock buttermilk, remaining 2 tablespoons lemon juice, and egg together in a bowl. Pour over dough and mix gently with a fork just until incorporated.
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5
Dust work surface lightly with flour. Turn out dough and pat into an 8-inch disc. Fold in half and gently flatten back out into a disc. Repeat folding and flattening the dough 3 more times, to build fluffy layers in the dough.
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6
Transfer disc of dough to the baking sheet and brush with beaten egg. Cut into 8 wedges and pull wedges apart so they are not touching.
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7
Bake in the preheated oven until lightly golden, about 10 minutes.
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8
Remove scones from oven. Combine Parmesan cheese and black pepper together in a small bowl; sprinkle on top of the scones.
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9
Return to the oven and bake until golden brown and edges look dry, about 10 minutes more.
