Preheat the oven to 200°C (Gas Mark 6, 400°F). Add the flour, salt, sugar and non-dairy butter to a mixing bowl and rub together with your fingers until incorporated and the mixture resembles fine breadcrumbs.
Quickly and gently stir in the soya milk and bring the mixture together into a ball of dough.
Knead briefly and roll out of a floured surface to approximately 3.5cms thick. Use a plain or fluted cutter to cut out rounds from the dough, flattening it as little as possible.
Dust the tops with a little flour and transfer to a floured baking tray. Bake in the oven for 20 minutes or until golden and lightly crisp on top. Set aside to cool slightly while you prepare the berries and yogurt.
Place the berries in a small pan with the sugar and Pimms. Cook over a gentle heat until the berries are starting to release their juices. Chill or serve warm.
Mix the vanilla powder into the yogurt and place in a serving bowl.
Serve the split scones with some berries and their juices and a dollop of yogurt. Garnish with fresh mint, if desired.
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