Preheat your oven to 220°C (200°C for fan ovens). Line a large tray with baking paper.

In a large bowl, mix together the flour and baking powder. Rub in the vegan butter to create a mixture that resembles breadcrumbs.

Stir in the caster sugar.

Add in the soy milk, a little at a time, and combine until it forms a dough. If the dough is too wet, add more flour. If it's too dry, add more soy milk.

Use your hands to press the desiccated coconut into the dough. Be careful not to overwork the dough as this will result in tough scones.

Roll the dough out on a lightly floured surface until it's around 2cm thick.

Cut out your scones using a 3-inch round cutter. Re-roll the remaining dough pieces until it is all used up. You should end up with around 6 scones.

Place the scones closely together on the baking tray (to help them rise upwards) and lightly brush them with soy milk.

Bake for 12-15 minutes until golden brown. Transfer to a wire rack to cool.

Once cooled, serve with coconut whipped cream and jam.