Measure the flour, sugar, salt and bicarbonate of soda into a bowl. Mix together.
Add the cold, cubed vegan butter and use your hands to rub it until you have an even crumb.
Add the plant milk. Cut in using a flat knife. The mixture should start to come together.
Tip the dough onto a floured surface. Knead very briefly – you don’t want to overwork it, just enough to bring it together. Press gently to flatten to about 2cm (¾ inch) thick.
Cut out as many 5cm (2 inch) rounds as you can. Gather the offcuts, working the dough as little as possible, and pat to flatten so that you can cut out the remaining rounds.
Transfer the rounds to a greased baking tray and brush the tops with plant milk.
Bake for 12 minutes until the scones have puffed and turned golden.
Once cooled, your scones will need to be kept in an airtight container to keep them fresh.Pop your container somewhere cool and dark if you can, the pantry or in a cupboard will be perfect. You don't need to keep plain scones in the fridge.They're best enjoyed fresh but will keep for 3-5 days if stored correctly.