This scone recipe happened by accident when I put left-over yogurt into the mix so as not to waste it. It turned out it gives the scones a lovely consistency and helps them stay fresh longer. I don't flavour these scones as I prefer to keep them neutral so I can eat them as savoury or sweet. Who would have thought that you would get nicer scones by leaving out the eggs, butter, and milk? Once you try this recipe, you will always make scones this way.
Self Raising Flour 750g
Vegan Yogurt 200g
Soya Milk 100ml
Put the Margarine in a bowl with the Flour and rub in to make a crumb. Add the yogurt and as much milk as necessary/ Flatten out the dough on a baking tray and brush with molk. Cut the dough into 12 pieces or more if you want smaller scones. Bake in a preheated oven at 200C until golden brown on top.