Sift the flour, sugar and bicarbonate of soda into a mixing bowl.

Add the vegan block butter cubes into to the bowl and rub the butter into the flour until it resembles fine breadcrumbs.

Add the cubes of strawberry to the bowl and stir to distribute amongst the scone mix.

Pour in the milk and yogurt and stir until it is just coming together into a crumbly dough.

Tip the dough out onto a lightly floured surface and push it together gently until you have a flat dough roughly 2-3cm deep.

Using a 7cm cutter, cut out the scones. Transfer to an oven tray that has been lined with baking paper.

Cover loosely with cling film and place in the fridge for 30 minutes to chill.

In the meantime pre-heat the oven to 220 C / 392 F /gas 7.

Place into the pre-heated oven for 15-20 minutes or until they have risen and are golden on top.

Leave to cool slightly on a wire rack.

Serve with vegan cream and fresh strawberries or strawberry jam.