• Preheat the oven to 200°C (390°F).

Dough

• In a mixing bowl, combine flour, sugar, baking powder and salt.
• Add the diced vegan butter and rub it in, using a fork, pastry cutter or hands, until no large lumps of butter remain.
• Now add the soy milk, lemon juice and zest. Mix with the dry ingredients to form a loose, soft and sticky dough. Don't knead too much, just bring it together.
• Fold the blueberries into the dough to distribute them evenly.

Shape and bake

• Tip the dough out onto a floured board. Shape it into a round about 8 inches (20cm) wide and just under 1 inch (2 - 2.5 cm) tall.

  TIP: To keep the dough from sticking to your hands, lightly dust the dough by turning it over on the floured surface, or dust your hands in flour.
• Brush the round dough with soy milk and sprinkle on the extra sugar.
• Use a sharp knife to slice the dough into wedges. Transfer them to a lined baking sheet.

  TIP: To reduce spreading (and especially if the dough has warmed up whilst you worked) chill the unbaked scones in the fridge for 15 minutes.
• Bake at 200°C (390°F) for 18 minutes, until the tops of the scones are golden brown. Briefly let the scones cool down, then transfer to a cooling rack.