Serves 4
225g plain wholemeal flour
4 tsp baking powder
pinch of salt
55g margarine
30g raw cane sugar
55g dates coarsely chopped
55g walnuts coarsely chopped
soya milk to mix
Sift together the flour, baking powder and salt.
Rub in the margarine so you end up with a mixture like fine breadcrumbs.
Add the sugar, dates and nuts.
Stir in just enough soya milk to make a soft dough.
Roll this out on a floured board to a thickness of about 15mm.
Use a cutter or glass to cut into rounds.
Arrange on an ungreased baking sheet and bake at 450F/230C/Gas Mark 8 for about 10 minutes.
Scones are cooked when firm to touch.
Place on a wire rack to cool completely if you intend to keep them, though scones are especially good eaten whilst still warm with vegan margarine.