Many thanks @kuklamasha! I took my usual (non-vegan) scone recipe that I've been making for years, and just swapped the eggs, milk and butter for suitable vegan alternatives. I adjusted some of the quantities as I went along, 'feeling' the raw mixture and getting it correct at every stage. As well as finding vegan ingredients that taste similar, it's important to find ones that behave in a similar way too, so that the raw mixture holds together nicely :-) The feel of the raw mixture is how I tell if it's going to turn out successfully, which is why I use my hands rather than spoons or mixers most of the time!