Traditional English “Buttermilk” Scones

1. Preheat the oven to 220ºC / gas mark 7 / 425ºF.

2. Line a baking sheet with greaseproof paper.

3. Pour the soya milk into a jug and mix in the apple cider vinegar. Leave to one side to curdle.

4. Sift the flour and other dry ingredients into a large mixing bowl.

5. Take the margarine from the fridge (leave there to stay cool until ready) and then cut it into the dry mix. Once the largest pieces have been cut down, get into the bowl with your fingers (clean ones, of course!) to crumb the mixture.

6. When the flour mixture is finely crumbed, stir in the curdled soya milk and mix well.

7. Once the dough is formed, tip out onto a floured surface. If it’s too sticky or wet, add more flour into it first and knead in with your hands.

8. Divide the dough in half, then halve the pieces again until you have four. Then divide each piece into three, so you have 12 scones altogether.

9. Place the scones on the tray, and bake in the over for about 12 minutes until golden brown. Place on a cooling rack.

10. When cooled, serve with jam and vegan butter or cream.