Preheat oven to 425F/220C. Lightly grease a baking sheet with non-stick cooking spray or line it with a parchment paper.

In a small bowl whisk together the Ener-G egg replacer and water and set aside.

In a large bowl, combine together the flour, sugar, baking powder and salt.

Add the butter to the flour mix and cut it into pieces with a fork or pastry blender.

Do not try to make it smooth but work towards making it a coarse and crumbly mixture that looks like bread crumbs. It is not necessary that all the butter should be mashed. You can leave some big pieces as large as peas to yield flaky scones.

Stir in the chocolate chips or other optional add ons like dried cranberries, raisins etc.

Now add the milk and egg replacer mixture and keep mixing but do not over mix which will develop gluten in the flour and will produce tough scones. Mix with a wooden spoon or just your fingers until the wet and dry ingredients are moistened. The dough will not be smooth and it's ok.

Make the dough into a ball. For this you may need to add just a few drops of milk or water.

Lightly flour a large cutting board or a clean kitchen counter and place the dough on that. Pat the dough to a ½ inch thick circle and cut into 8-10 pieces or use a heart shape cookie cutter to cut out heart shaped scones. Re-roll the dough to cut as many hearts as possible.

Place them ½ inch apart on the baking sheet and brush it with some milk and sprinkle with some cinnamon and sugar if preferred.

Bake until the tops are golden brown, 12-15 minutes.

Let cool on a rack and it's better served warm.