1. Preheat the oven 180º/160º fan.
2. Mix the flour, baking powder and sugar in a bowl.
3. Cube the butter, add to the bowl and rub into the dry mixture with your fingertips until the mixture resembles fine breadcrumbs.
4. Add the sultanas.
5. In a jug, mix together the soya yoghurt and 25ml of almond milk.
6. Pour into the dry mixture, gently stirring. Combine the dough using your hands - add a little more milk if necessary.
7. Lightly dust a worktop with a little flour and place the dough on top and gently knead into a smooth roll. Do not overwork the dough.
8. Keep the roll of dough quite thick, approx 2 inches in height. Then use a cookie cutter to cut out circles of dough. Arrange these onto a baking tray lined with parchment paper.
9. Use a fork to prick the top of the scones twice each.
10. Melt a little extra butter in a small, microwavable dish. Add a little almond milk and stir until combined.
11. Use a pastry brush the top of each of the scones with the butter milk wash.
12. Place in the oven and bake for 10-15 minutes, or until the tops have turned golden brown. Use a skewer to check that the scones are cooked in the centre.
13. When cooked, place the scones on a cooling rack.
14. Once cooled, serve!

Top Tips...

• Coconut milk can be used in place of almond milk.
• Substitute the soy yoghurt for 100ml almond or coconut milk.
• Dates or raisins can be used instead of sultanas.
• Make savoury scones by omitting the sugar and adding chopped chives or vegan cheese to the dough.
• This recipe makes approximately 12 scones depending on the cutter size you are using.
• Ensure the plant butter is used straight from the fridge; this will create a good breadcrumb mix.
• Larger scones will need a little longer in the oven. Check after 15 minutes and then return to the oven if the centre is not cooked through.
• Serve with plant based butter, coconut cream and jam or vegan cream cheese.