Warning: English scones are more like American biscuits. To make them vegan, simply substitute rice/soy/etc milk for the cow milk, plus another 3 T rice/soy/etc milk for the egg. Happy birthday me!
8 oz flour (plus a little for the board)
1.5 t baking powder
2 oz soft earth balance (plus a little bit to grease the baking sheet)
1 oz sugar
5 T milk (plus a little bit for glazing)
Preheat the oven to 425F. Measure out the flour, baking powder, earth balance, and sugar into the bowl of your kitchen scale. Mix well with a wooden spoon until all the earth balance chunks are gone and the mixture is sandy. Add the wet ingredients and mix just until well incorporated. Turn out onto a lightly floured surface and press into a thick round while folding over a couple times to get some nice layered action going. Cut into 4 or 5 circles with a 2" diameter glass or cookie cutter, press the leftover bits back together, and form 1 or 2 more scones. Place on a greased baking sheet, brush with milk, and bake for 12 minutes until golden on top and bottom.
Serve with boysenberry jam and vegan chocolate coconut-milk ice cream for a quick birthday treat, or with raspberry jam and clotted cream for post-hike brunch the next day.