Vegan Scones

Based on the Classic Scones recipe, which can be found alongside this one.

3 cups plain flour
30 ml baking powder
1/4 teaspoon salt
1/3 cup (about 80 ml) Olivani (olive oil-based table spread)
1/2 cup (about 60 g) dates, chopped into quarters
Approx. 1 1/8 cup soy milk

Preheat oven to 220 C.
Sift flour, baking powder and salt into a bowl.
Melt the Olivani (microwave on low for 1 minute),
then rub it into the dry ingredients until mixed through.
Add the dates.
Add milk and knead in the bowl. Consistency should be a little more moist
than bread dough.
Separate the mixture into chunks to make 12 and pat between hands to shape into
balls. Don't compress too much. Should be just larger than golf balls to end up
with 12 of them.
Dust each ball with flour by rolling it in a separate bowl with a little flour,
then pat the excess off.
Squish each ball down to roughly an inch and a half thick, then arrange on an
oven tray.
Bake at 220 C for 10 minutes.


Notes

1 cup of milk makes the dough about bread-like, slightly dry
We added about another quarter cup, which was very sticky, but still
workable when I floured my hands. Probably wouldn't want more milk than that.

Dusting the tops with soy milk does make them non-floury and makes them brown up
a little. You need to cover most of the tops since the milk doesn't
spread out much.