For the Scones

• Pre-heat oven to 220°C / 430°F / Gas Mark 7.
• Sift the flour and baking powder into a mixing bowl, then add the sugar.
  225 g plain / all-purpose flour, 40 g caster sugar
• Rub the butter into the mixture (you want to make sure it's cold butter). It's best to do this using a potato masher so you don't melt the butter with your warm fingers. But you can do this with your hands if you want. You want the mixture to look crumbly.
  75 g vegan butter
• Add the aquafaba and mix. Then add the plant milk bit by bit (you might not need all of it) and mix in to form a ball of dough.
  80 ml aquafaba, 3-4 tablespoon non-dairy milk
• You can bring the mixture together with your hands here but don't over-handle the dough. The dough should be soft but not too sticky. If the dough seems too dry, add more milk. If it seems too wet, add a little extra flour.
• Form the dough into a ball and place on a lightly floured work surface. Use a rolling pin to roll it out so it’s around 3cm thick. If too thin, the scones will not rise.
  A little extra flour for rolling
• Use a pastry cutter to cut out the scones. Make sure the cutter goes all the way through the dough, and do not twist it, or the scones will be a strange shape. If you don’t have a cutter, you can use an empty clean food tin / can or glass. I used the smallest pastry cutter in the set, which made around 12 scones. If you use a bigger one, you'll have less scones.
• When you’ve cut as many as you can, knead the remaining dough together, and repeat the cutting process.
• Put the scones on a lined baking sheet and brush each with a little non-dairy milk.
• Put scones on the top shelf of the oven. Bake for around 15 minutes. They are done when they have risen and gone a golden brown. Remove from oven and place on a cooling rack. Serve warm or cold with jam and our vegan clotted cream.