150g whole wheat flour
150g self-raising flour
2tsp baking powder
3 1/2 teaspoons ground cinnamon
50g Demerara sugar
50g vegan margarine
80g dried fruit (I use raisins)
2 egg replacers (I used 'whole egg' but sometimes just 40g soya flour and water)
4 tablspoons soya milk
Preheat oven to 200c.
First sift flours into a bowl (also egg replacer if it is powder or if you are using soya flour) add baking powder, sugar and cinnamon.
Add margarine and rub in to form a light breadcrumb texture.
Add milk (and water to make up eggs) to the middle and work in until you have a ball of non sticky dough. (you may need to add extra water depending on your egg replacer and flour)
Roll out on a lightly floured surface to about 2.5 cm using a 6/ 6.5 cm cutter cut out scones.
Brush tops with soya milk and sprinkle on a little sugar.
Cook for 15 mins, cool on a wire rack.
These are better than normal scones -comment from a dairy/meat lover!