plant-based spelt scones

Tap together 500g spelt flour, 1.5 tsp baking powder, 0.5 tsp bicarb. Rub 155g fat (butter/coconut oil) in the flour with dainty fingers until you have sandy breadcrumbs. Stir in a handful of sugar, a large pinch of salt and 2 hands of sultanas. Stir in 225ml soy milk plus juice of half a lemon and 1 tsp chia seeds - left to stand for 15 mins) and stir into a soft dough. Trick here is to not overwork AT ALL.

Roll out thick. My trick is to go as thick as you can then cut out big ones. Brush with more soy milk then bake at 200 for 10 minutes. They want hot oven - quick rise - minimal drying out time. Cool on wire rack and eat warm. They can be revived the next couple of days by being splashed with a flirty amount of water and re-hot-ovened for 5 minutes.