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1
Put the dry ingredients into a bowl, and mix together with a whisk.
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2
Put butter on top and coat with the dry ingredients.
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3
Holding your whisk vertically, tap it up and down to cut up the butter and to crumble the butter-flour mixture.
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4
Be careful not to knead!
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5
When the butter bits are crumbly, add milk and mix with a spatula, being careful not to knead.
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6
I used whole wheat flour here.
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7
When the dough has become more or less cohesive, stop mixing.
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8
Press with your hands into a lump of dough.
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9
Even if it starts out crumbly, it will come together as you fold.
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10
If you have time, wrap the dough in plastic film and chill in the refrigerator for 20 minutes.
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11
You could also skip this step.
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12
Press the dough flat with your palms or a rolling pin, and dust the top lightly with flour.
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13
Fold the dough in half, then press flat again.
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14
Repeat the fold-and-press 2 to 3 times.
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15
There's no need to roll it out carefully as you would with cookies.
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16
Finally, roll the dough out with a rolling pin 2 cm thick.
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17
Cut the dough out with a cup.
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18
Bake in a preheated 200 C (392 F) oven for 15 to 20 minutes and they're done.
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19
If you look at the bottom of the scones and they are a nice golden brown, they are done.
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20
Enjoy with plenty of maple syrup.
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21
To make in a food processor: Freeze the butter, put in the food processor with the ingredients, and pulse to chop up the butter.
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22
Process briefly until the butter bits are about the size of rice grains and the flour is a little grainy.
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23
Add cold soy milk, and pulse again.
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24
When the flour starts to clump, process briefly again, and stop as soon as a dough ball is formed.
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25
Transfer to a plastic bag.
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26
Procede from Step 7.
