Preheat the oven to 200C fan and lightly flour a baking tray.
Into a large mixing bowl, weigh the flour Give the dry ingredients a quick whisk - saves dragging the sieve out the back of the cupboard and gives a lighter scone!
Add the dairy free margarine in small lumps or chunks to the flour and rub in with your fingertips or a pastry cutter. Stop just short of breadcrumbs.
Stir in the sugar, using a fork.
Make a well in the centre of the ingredients and pour in the dairy free milk while slow combining using the fork.
When just combined, tip out onto a floured board. Gently shape into soft dough circle that is about 2 inches thick. Cut out the scones and lay out on the baking trays.
For a crispy top, brush with extra dairy free milk & sprinkle with sugar. Bake at 200c for 20-25minutes.
I use a 3inch, round metal cutter - you get a much cleaner cut which in turn helps your scones reach their full height. If you use a larger cutter, you will need to adjust the cooking time accordingly. The scones should be well risen and golden brown.