Ingredients:

• 120ml skimmed milk
• 2 tbsp lemon juice
• 200g stoneground wholemeal flour
• 50g soya flour
• 2 tsp baking powder
• a pinch of sea salt
• 2 tbsp agave nectar
• 50g soya margarine
•  Optional – 120g of raisins or dried fruit

 Method:

1. Pre-heat the oven to 200°. Line a baking tray with lightly greased parchment paper.
2. Sift the flour and baking powder into a bowl, add the salt and agave nectar. Then add the margarine. Use your fingers to rub the flour into the margarine, incorporating as much air as you can. Be careful not to rub quite as thoroughly as if you were making pastry.
3. Mix the milk with the lemon juice, then make a well in the middle of your flour mixture and add the liquid to it. From the outside keep adding the flour mixture to the milk to make a soft dough, that you can form into a ball. If necessary add a little more milk.
4. Roll out the dough on a lightly floured surface to about 1 ½ cm thick. Use a 6cm cake cutter to stamp out as many scones as you can, then re-shape the dough to stamp out more.
5. Place the scones on the baking tray, brush with a little milk or a lightly whisked egg and bake in the oven for about 13 minutes until well risen and golden brown.
6. Take out to cool and serve while still warm. You can toast the leftover scones the next day.