Sift together the cake flour, rye flour, strong bread flour and baking powder. Add the sugar and salt into the flour bowl and mix with chopsticks.
Add some margarine into the bowl as well and mix with the chopsticks until crumbly.
Break the egg into a separate bowl and beat it. Make a well in the middle of the powder ingredients from Step 2 and pour in the soy milk and egg. Mix everything together until a dough is formed.
Wrap the dough in cling film and leave to rest in the refrigerator for 30 minutes.
The dough will be quite sticky, so turn it out onto a well dusted chopping board. Then fold it in half and roll it out 5 times.
Roll the dough out until 1 cm thick, then cut into 4 cm squares. You could also cut the dough out with cookie cutters into any shape you like.
Brush some milk over the surface of the scones so that they brown a little. Bake on a baking sheet in the oven for 10 minutes.
While keeping an eye on the color of the scones, cover them in aluminium foil and bake for a further 5 minutes. Adjust the cooking time accordingly for each scone depending on the color and level of rising.
Story Behind this Recipe
I made my favourite finger scones with soy milk. If you break these apart when they're just out of the oven the soothing fragrance of freshly-baked scones with waft out of them. These are ideal if you want a relaxing treat to enjoy during tea time.
These are basic, plain scones. They're very easy to burn so please pay due care. They taste fantastic on their own, but are also delicious served with jam, maple syrup, or whipped cream.