1. Whisk the ingredients for the clotted cream together. It takes some elbow grease, but it will soon be a thick, smooth cream. Let it sit out to soften a little if needed to ease mixing. Set aside at room temperature; refrigerating will make the cream stiffer.

2. Preheat oven to 400F.

3. Whisk all the flour, baking powder, salt and zest together in a mixing bowl. Mix syrup, soy milk and lemon juice together in a separate bowl. Using a pastry cutter or a fork, blend the margarine into the dry ingredients until there are no chunks of margarine left and the mixture looks like damp sand.

4. Pour the wet ingredients into the dry ingredients and mix with your hands to form a soft dough. (Mix until just combined, adding more flour if the mixture is too wet.) Turn out the dough onto a floured surface and roll out to a slab 3/4-inch thick. Using a biscuit cutter or a glass with about a 2-inch diameter, cut out your scones. Press the scraps of dough together, roll out again, and continue cutting scones until you’ve used up your dough.

5. Transfer scones to a cookie sheet covered in parchment paper, or a non-stick mat. Brush the tops with a mixture of soy milk, powdered sugar and lemon juice.

6. Bake at 400F for 12-15 minutes. If the scones aren’t lightly brown after 15 minutes, transfer to the broiler for 1-2 minutes, watching carefully, to brown the tops if desired. Remove to a cooling rack.

7. While still warm, split and slather each side with clotted cream. Add berries or jam to the top and serve with your favorite tea.