400g cherry tomatoes on the vine
1 red onion, cut into 16 thick wedges
2 red chillies, deseeded and roughly chopped
1 tbsp extra virgin olive oil
10g fresh flat-leaf parsley, chopped
3 tbsp Capers, drained and rinsed
Roast the tomatoes, onion and chillis in the oil with salt and pepper. Cook the pasta and combine with the rest of the ingredients.
350g self-raising flour , plus more for dusting
¼ tsp salt
1 tsp baking powder
85g margarine, cut into cubes
3 tbsp caster sugar
175ml sweetened soya milk
1 tsp vanilla extract
squeeze lemon juice (see Know-how below)
Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the margarine, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Put the soya milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you'll probably need to press what's left of the dough back into a round to cut out another four. Carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and your choice of 'cream'. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.