(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 240°C.
Mix the plant cream and lemon juice in a small bowl, and set aside for 10 minutes, or until the cream starts to curdle.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. Stir in the spread and reserved plant cream and lemon juice mixture. Fold in the chocolate chips.
Knead the dough a few times and then shape it into a circle about 2.5cm tall. Cut the dough into 8 wedges. Transfer biscuits onto a baking tray lined with baking paper. Brush tops of biscuits generously with plant cream.
Bake for 12-13 minutes, rotating the tray halfway through baking. The biscuits should be nicely golden brown.