1 oz. raisins (30g)
2-3 tbsp. brandy
7 oz. spelt flour (210g)
1,5 tsp. baking powder
2 tsp. raw cane sugar
1 pinch of salt
2 tsp. egg replacer, soy flour or starch
1 1/2 fl. oz. sunflower oil (40ml)
1fl. oz. soy whip (20ml)
Soak the raisins for about 2 hours in alcohol.
Mix the flour, baking powder, sugar, salt and egg-replacer, then stir in the fluent ingredients bit by bit. Drain off the raisins and add them. Form a circle of about 8 inch (20cm) in diameter and cut it into 6 equal sized pieces.
Bake at 360°F (180°C) top bottom heat for about 20 minutes. Subsequently liquefy 1 tsp. of vegan butter, mix with 1 tsp. maple syrup and pour the mixture over the scones. Ready to serve :-)