Cherry scones (v)

A sweet twist on plain scones.
This recipemakes 6 - 8 scones; double ingredients for a larger batch.

Original post (with pictures) here.

1 tbsp vinegar
1/2 cup minus 1 tbsp non-dairy milk (I used almond)
1 1/3 cups self-raising flour
1 tsp baking soda (bicarbonate of soda)
Pinch of salt
35 - 40g non-dairy spread (I used nuttelex)
Scant 1/4 cup glace cherries, chopped in half
Scant 1/4 cup dried cherries

1. Preheat your oven to 220'C and line a baking tray with non-stick baking paper.
2. Place the 1 tbsp vinegar in the bottom of a half cup measuring cup and top up with the non-dairy milk. Set aside to curdle.
3. In a large bowl, combine the flour, baking soda and salt. Rub in the non-dairy spread with your fingers, until the mixture resembles breadcrumbs. Add the glace cherries and dried cherries and the vinegar-milk mix. Stir to combine and knead to form a soft dough.
4. Roll the dough out lightly on a floured surface, to ~2cm thickness. Cut out rounds using the top of a glass dipped in flour or a cookie cutter, and place on the prepared baking tray.
5. Bake for 15 minutes or until golden.