Preheat oven to 250C.
Mix flour, baking powder and salt in a bowl. Add margarine and crumble with a fork or fingers.
Add milk and stir until combined. Divide the dough into four round scone balls and place on a baking sheet with non stick paper.
Use a knife to cut a cross shaped incision on each dough ball (this allows you to easily break each scone into four sections once cooked).
Bake for 12-15 until lightly browned. Let cool and enjoy.

4 dl plant milk of choice
100 grams vegan margarine
8-9 dl flour
5 teaspoon baking powder
1 teaspoon salt