Preheat the oven to 400 degrees. Line a baking sheet with parchment paper OR aluminum foil lightly sprayed with oil.

In the bowl of your food processor, place the first four (dry) ingredients and pulse to combine well. With the food processor running, add the butter or margarine through the feed tube and stop when the mixture resembles coarse cornmeal. Add the chocolate chips and pecans and pulse to combine.

Mix together the buttermilk or soymilk mixture with the vanilla extract, and with the food processor running, add it all at once through the feed tube, stopping the processor just as the mixture starts to come together.

Turn out the dough onto a lightly floured counter and gently bring it together. Divide the dough in half and form each half into a circle, about 8 inches in diameter and 1 inch high. Use a floured bench scraper or a large knife to cut each circle into six wedges, and transfer the triangles to the prepared baking sheet.

Brush each triangle lightly with milk or soy milk and sprinkle liberally with sugar. Bake in the middle of the oven until the scones are puffed, browned on the bottom and lightly golden on top, 18-20 minutes. Transfer to a rack to cool.