Makes: 6 or 7 scones
Oven Temperature: 200ºC
Cooking Time: 15 minutes

225g (8 oz) self raising flour
1 tsp baking powder
15g (1/2 oz) sugar
40g (1 1/2oz) vegan margarine
150ml of soya milk – there should be a little bit left for glazing
Raspberry jam
Soyatoo whipping cream

1) Measure the flour and baking powder into a bowl. Rub in the margarine until there are no lumps of margarine left. Stir in the sugar.
2) Mix to a slightly sticky dough with most of the soya milk. Depending on the flour you use, you won’t need the last little bit of soya milk, which you can use for glazing.
3) Roll out the dough on a floured board until it is about 1.5cm thick. Cut out your scones with a 2 1/2 ” cutter and place them on a lightly greased baking sheet. Brush tops with soya milk.
4) Cook for about 15 minutes at 200ºC/400ºF until risen and lightly browned. Serve split with margarine, or with jam and vegan whipping cream.

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