Soy milk scones, anyone?

After my fairly satisfying no-knead bread bake last week, I was on a baking roll and my taste buds drove me to try making some scones. I was picturing fluffy scones, smothered in clotted cream and strawberry jam but I didn't have milk and I didn't have clotted cream. But I had soy milk and butter.

I scouted around for a recipe and found this one:
https://www.fifteenspatulas.com/english-style-scones/
The scones in the photos look very promising and I set my mind to try it. I tweaked the recipe a little with what I have and just hope it would turn out alright.

Ingredients for the scones:

2 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/4 cup sugar
100g unsalted butter at room temperature (tweaked from 6 tbsp)
2/3 cup soy milk (tweaked from whole milk)
1 medium egg (tweaked from large egg)

I mixed the dry ingredients in a bowl:

And I took my butter out earlier to soften it a little but I left it out too long that it softened quite substantially. I went ahead to mix it into my flour mixture.

I do not have a food processor, and so I used a fork and a knife to mix the butter in until the mixture became crumbly.

I replaced whole milk with soy milk:

And beat an egg into the soy milk:

I poured the egg and soy milk mixture into the butter crumbly flour, keeping 2 tablespoons for egg wash later:

I continued using my fork and knife to mix the lot and bring it to a soft dough before using a rolling pin to flatten the dough. My dough consistency was too soft which made it hard for me to work on and I decided to put it into the fridge for a bit.

After about 10 minutes, I took the dough out and started flattening the dough to about 1cm thickness. Then, I cut out my circles with a small glass which has been floured at the mouth area so that the pieces don't get stuck inside the mouth:

This part is pretty fun to work on. When you press the glass on to the dough until it touches the work surface, there will be a nice pop sound :)

I placed each piece onto my baking tray and smothered them with egg wash:

And baked them for about 13 minutes:

They turned out pretty alright. Although not super high like the actual recipe:

I suspect that I worked the dough too much as I was flattening it and then putting them back into the fridge to harden the dough a little and took it out again to flatten again. And possibly replacing whole milk with soy milk has its effects too.

Height aside, the inside is soft and outside a little crusty and they taste yummy, which is most important:

Added some butter and jam:

I have to say, I really enjoyed my soy milk scones for breakfast the next day: