1 tsp baking powder
1½oz soya margarine, plus extra for greasing
2 tbsp caster sugar
150ml/4¼fl oz soya milk, plus extra for glazing
strawberry jam
Preheat the oven to 220C/425F/Gas 7.
Sift the flour and baking powder into a large bowl, and rub in the soya margarine until the mixture resembles breadcrumbs.
Add the sugar and mix together thoroughly.
Make a well in the middle of the mixture, and slowly pour in the soya milk, stirring with a metal spoon. Bring the mixture together until it forms a dough.
Generously flour a large board and knead the dough for five minutes. Roll it out to a thickness of about 2.5cm/1in and, using a fluted 9cm/3in cutter, cut rounds from the dough.
Place the rounds on a greased and floured non-stick baking tray, and glaze the top using the extra soya milk.
Cook in the top of the oven for about 15 minutes, until a deep golden brown colour.
Leave to cool.
Serve with strawberry jam.
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