Mix chopped dried-apricots and dried cranberries. Rehydrate with orange juice. Add a grating of orange zest and a slash of vanilla essence.
Mix the flour and fat - here it's coconut oil with. A little salt, sugar and baking powder and it's ready to have the soy milk added.
Form into a round flat (2cm thick) loaf. Bake at 175C (350F).
These are not the modern American scones, sugary, eggy and greasy. These are more like the English mildly sweet biscuits.
