Well, I'll try and give you my recipe, but I make them by sight/feel. For me the trick is to use cool margarine when rubbing in, and just a touch extra baking powder.

All measures are approximate!

2cups SR flour
2-3 tbs soya flour
1tsp baking powder OR 1/tsp cream of tartar and 1/4tsp bicarb soda
5oz vegan margarine
Some soy milk ;-)

Sift dry ingr., cut in marge and rub until resembling breadcrumbs. Add soy milk, mixing together until forms a firm, sort dough. Knead for a minute, roll and cut scones. Bake in a hot oven for about 20mins, or until golden brown. Best hot with margarine, IMHO!

Hope this works for you, Phoenix! Sorry I can't give a more accurate recipe!

This is my present to you. :D
It is the scone recipe from Vegan With A Vengeance. It is an amazing cookbook, if you dont have it.
This is the plain scone, with some suggestions at the end.

3 cups all-purpose flour
2 Tbsp baking powder (thats a lot...but that's what it says)
1/4 cup sugar (plus an extra tsp for sprinkling on top)
1/4 tsp salt
1/3 cup vegetable oil
1/2 cup soy cream (rice or soy milk is an ok replacement, but the cream really works better)
3/4 rice or soy milk plus 2 tsp apple cider vinegar

Preheat oven to 400 degrees F.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil, soy cream, and milk with vinegar. Mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that's okay.
Drop by 1/4 cupfuls onto the greased cookie sheet and pat the tops just a little bit to round them out; sprinkle with a bit of sugar. Bake 12-15 minutes until slightly browned on the bottom and firm on the top.

Berry Scones: Fold in 1 1/2 cups fresh berries.
Chocolate Chip Scones: Add 1 tsp of vanilla extract to the liquid ingredients, add another 2 Tbsp sugar, fold in 1 cup of chocolate chips.
Maple Walnut: Add 2 tsp of maple extract to the liquid ingredients, add 2 Tbsp of sugar, fold in 1 1/2 cups of walnuts.


There are a few more scone recipes that are more involved in the cookbook too.

Almond Bliss Scones

1 cup organic whole wheat or whole spelt flour
1 cup organic unbleached white flour or white spelt flour
1 teaspoon baking powder
1 pinch unrefined sea salt
1/2 cup safflower oil or vegan butter substitute such as Earth Balance or Soy Garden
1/2 cup agave nectar, maple syrup or organic unrefined sugar
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1/4 cup dairy-free, fair trade dark chocolate chips (or your favorite vegan chocolate bar, chopped)
1/4 cup almonds, coarsely chopped
1/4 cup unsweetened coconut flakes
1/2-1 cup unsweetened soymilk

Preheat oven to 350 degrees.

Sift flours, baking powder and salt in a bowl.

In a separate large bowl, mix sweetener and oil or margarine with extracts. Add dry ingredients and mix until a sandy texture is reached. Add chocolate, almonds, coconut and mix well. Add 1/2 cup soymilk and stir gently. If dough is too dry add a bit more soymilk, being careful not to overmix.

Scoop by 1/4 cup scoops onto a stainless steel cookie sheet or glass baking dish. Bake for about 20-25 minutes.

Notes:

I like to use the big coconut flakes, but you could use shredded coconut

This recipe is very easy to change. I like making cranberry coconut walnut scones, or chocolate pecan scones. Simply substitute 1/4 cup of up to three of your favorite ingredients in place of the coconut, almonds and/or the chocolate.

Great with coffee, tea or grain coffee as a light breakfast or for dessert.

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