Sift the flour, baking powder and salt into a large mixing bowl.

Add the dairy-free spread (butter if not on a dairy-free diet) and rub into the flour with your fingers until it resembles breadcrumbs

Mix in the sugar, than add 2 tablespoons of preferred milk to start with and hand knead until a dough starts to form

The dough should be easily shaped but not wet, add more milk if required

Flour a surface and roll out the dough so it's 1 inch thick, this is the secret to the scones rising. Use a 2 inch fluted round cutter

Put the scones on the greased tray and brush the tops with a little more preferred milk to glaze, then bake for 10-12 minutes or until well risen and golden

Best eaten warm, split in half with butter or clotted cream (cashew cream recipe on my profile) and raspberry jam!