Step 1

Preheat the oven to 425°F (220°C).

Step 2

Add all purpose flour, white granulated sugar, baking soda and salt to a mixing bowl and whisk together until mixed.

Step 3

Add vegan butter and mix it into the flour with your fingers until crumbly.

Step 4

Prepare your vegan buttermilk by adding 1 and 1/2 tablespoons of lemon juice to a measuring jug and adding soy milk up to the 1 and 1/2 cup (360ml) line. Leave it for a minute to curdle into buttermilk.

Step 5

Add the buttermilk to the dry ingredients in your mixing bowl and mix in with a spoon until it starts sticking together and forming into a shaggy dough.

Step 6

Flour a surface and your hands and pour the shaggy dough and any flour bits that didn't incorporate properly onto your floured surface and use your hands to form the dough into a ball.

Step 7

Gradually flatten the dough into a flat round disc shape. If it's still a little shaggy that's fine. It's important that in this process of shaping the dough you only knead it a maximum of 8-10 times.

Step 8

Place the flat round disc of dough onto a parchment lined baking tray. Take a sharp knife and cut a deep X into the top of the dough.

Step 9

Bake for 35 minutes until golden brown.