For The Scones For The Glazing

1. Heat up your oven to 425°F (220°C) with the fan on (or 475°F/240°C conventional/gas mark 9). Get a baking tray and line it with baking paper.
2. In a bowl, combine the flour and cold margarine with your fingers until it looks like breadcrumbs. Stir in the sugar and sultanas.
3. Add just enough fizzy lemonade (straight from the fridge) to bind the mixture together into a dough. This should be around 75-90ml.
4. Don't overmix the dough or handle it too much. Scone dough needs a gentle touch, so handle it just enough to form a ball.
5. Sprinkle some flour on a flat surface and transfer your scone dough onto it. Gently press down on the dough to flatten it until it's about 2cm thick (no less). You shouldn't need a rolling pin for this.
6. Use a 2-inch cookie cutter to cut out rounds. Put the scones on the lined baking tray.
7. Brush the tops of each scone with dairy-free milk and bake for about 9 minutes until they're slightly golden brown on top. Transfer the baked scones to a cooling rack
8. Enjoy with jam and whipped vegan cream