Dairy-free fruit scones that are crunchy on the outside and fluffy on the inside.
Preheat your oven to 220°C (200°C for fan ovens). Line a tray with baking paper.
Add the flour to a large bowl and mix in the baking powder.
Rub in the butter until you have a mixture that resembles breadcrumbs.
Stir in the caster sugar.
Add the soy milk and lemon juice. Mix well then use your hands to press it into a rough ball of dough. Don't knead or overwork the dough or you'll end up with tough scones.
Add the raisins and gently press them into the dough with your hands.
Roll the dough out on a floured surface until it's around 2cm thick. Use a 3-inch fluted cookie cutter to cut out the scones, pressing down hard to cut through any fruit pieces. Re-roll leftover dough as needed; you should end up with roughly 6 scones.
Place the scones closely together on the baking tray so that the sides are just touching. This will help them to rise when baking rather than spread outwards.
Use a pastry brush to lightly brush the top of the scones with soy milk.
Bake for 12-15 minutes until golden on top. Let them cool for 10 minutes then either enjoy warm or transfer to a wire rack to cool completely.
Serve with jam and cream.