Easy Vegan British Scones

Preheat the oven to 220°C (200°C fan) / 425°F. Line a large baking tray with non-stick baking paper.
In a jug, whisk the soya milk and vinegar together. Set aside while you prepare the dry ingredients.
In a large mixing bowl, combine the flours, baking powder, and salt. Rub in the vegan butter/dairy-free spread using your fingertips until the mixture resembles fine breadcrumbs.
Stir in the sugar.
Make a well in the centre and pour in three-quarters of the milk mixture. Gently stir with a spoon to combine. Add the remaining liquid a little at a time, using your hands to bring the mixture together into a soft, slightly sticky dough. (Depending on the type of flour you use, you may not need all the liquid). Do not overwork the mixture, as this will result in heavy scones.
Tip the dough onto a lightly floured surface. Sprinkle a little flour on top and gently roll out to a thickness of around 2.5cm - 3cm / 1 inch - 1⅓ inches.
Using a 7.5cm / 3 inch metal pastry cutter, cut out rounds. Swiftly press straight down and lift—don’t twist! Place the scones onto the prepared tray.
Re-roll the scraps as needed, handling the dough as little as possible.
Brush the tops with a little soya milk, for a golden glaze.
Bake for 15 minutes, or until lightly browned on top. Leave to cool slightly, before serving.