Vegan Fruit Scones

Preheat the oven to 190C / 370F and line a baking tray with parchment paper.

In a large mixing bowl, stir together the self-raising flour (475 g), caster sugar (70 g), salt (1 pinch), ground cinnamon (1 tsp) and ground mixed spice (0.5 tsp).

Add the vegan butter (75 g) in a teaspoon at a time and use your fingers to rub it into the flour. Alternatively, use a food processor or stand mixer.

When the butter is fully incorporated and the mixture resembles a dense sand, slowly add the strong brewed tea (240 ml) and mix. Use enough until a soft dough forms.

Turn out onto a lightly floured surface and knead briefly. Add handful mixed vine fruits or sultanas (1 large) at this point. Flatten into a thick dough (0.75 inch) and cut out the scones using a small cookie cutter or upside down glass.

Transfer the scones to the baking sheet and brush with a small amount of leftover [strong brewed tea]. Bake for 15-18 minutes until lightly golden. Start 15m timer

Enjoy warm from the oven with some [vegan butter] & [jam]! Serve with a pot of tea.