-3 cups (450g) self-raising flour, sifted
-½ cup (110g) caster sugar
-100g cold vegan butter, chopped (I used nuttelex)
-1 ¼ cups (310ml) soymilk
(Note: I added an extra ½ tsp of baking powder to see if I can make them fluffier and I think it worked).
-Preheat oven to 180°C.
-Place the flour and sugar in a bowl and mix to combine.
-Add the vegan butter and use your fingertips to rub it into the flour until it resembles fine breadcrumbs.
-Make a well in the centre and pour in the soymilk.
-Use a butter knife to gradually mix the soymilk into the flour mixture until just combined.
-Turn out onto a lightly floured surface and gently bring the dough together.
-Roll out to 2cm thick and use a 5cm round cutter to cut out 14 rounds (I just cut 14 pieces and shaped them to make rustic scones).
-Place the scones close together on a baking tray lined with non-stick baking paper and bake for 20-25 minutes or until cooked when tested with a skewer.