In a bowl, combine flour, sugar, baking powder, egg replacer, and salt. Then add your cubed vegan margarine, and work it into your dry ingredients with your hands until the whole thing is very crumbly.
Add your dried apricots and fold 'em in.
Slowly, gently mix in your soymilk with a spoon or with your hands until a soft, moist dough begins to form.
Turn your dough out on to a lightly floured surface, and roll it out into a 3/4 inch thick square. Cut the square into four squares, then cut each square diagonally to form 8 triangular scones.
Line two baking sheets with parchment paper, and put four scones on each sheet pan. Then, place baking sheets in the refrigerator for about 30 minutes.
About 10 minutes before your baking sheets are finished chilling, preheat your oven to 400 degree Fahrenheit. Pull your scones out of the fridge, and brush them with a tiny bit of soy milk, then sprinkle them with your raw sugar or sparkling sugar.
Bake scones at 400 degrees Fahrenheit for about 13 minutes.Serve warm. Best kept in an airtight container for up to 3 days.
Serve warm. Best kept in an airtight container for up to 3 days.