Do you have a recipe in your family that is so well used that the page is discoloured with water or (almond) milk stains, and falls open when you get the cookbook down from your shelf? That recipe in my family would have to be the Women's Weekly scone recipe. Simple, easy and really hard to stuff up (though easy to stuff up if you try to make GF. Trust me). I veganized this traditional recipe for Mother's Day, and they were a real hit!

Makes 10.

Prep: 10 minutes, Cooking: 15 Minutes. Total Time: 25 minutes.

You will need:

2 cups of self raising flour
2 tsp sugar/coconut sugar
15 g vegan margarine
1 cup lite soy milk

Method:

1. Preheat oven to 240 degrees Celsius (fan-forced). Sift the flour into a bowl, and mix in the sugar.
2. Rub in the margarine until well mixed.
3. Using a knife "cut" in the soy milk until a dough is formed.
4. On a lightly floured surface, roll the dough and use a 5 cm circle cutter, cut out the scones. Lay them touching in a circle tin that has been greased and floured
5. Brush each scone with soy milk or aquafaba.
6. Bake for 15 minutes or until golden brown.