To prepare the vegan scones, start mixing together the soya milk and the vinegar and set aside to allow the milk to curdle.
Mix together the flour, baking soda, baking powder, soya flour and salt. Add the oil, the curdled soya milk and the garlic. Knead everything using an electric whisk with dough hooks for 1 minute on the lowest level. Turn the speed up to level two and work into a slightly sticky dough. Cover and leave to rest in the fridge for around 20 minutes.
Heat the oven to 240°C (220°C in a fan oven), gas 9 and line a baking tray with greaseproof paper.
Flatten the dough on a floured work surface with your hands until it is approx. 2-3 cm thick. Cut out circles 8 cm in diameter and place on the prepared baking tray.
Bake for around 15 minutes until light brown. Turn off the oven and leave the scones to rest for 5-10 minutes. Serve the vegan scones warm with a spicy spread.