Fig and Hazelnut spelt vegan scones

Ingredients
220g wholemeal spelt flour
6 dried chopped figs
15 hazelnuts
1tsp cinnamon
0.5 tsp cardamon
2 tbsp solid coconut oil (place in the fridge or freezer for 10 minutes)
100 ml almond milk
2 tsp baking powder
Zest of 1 orange

Method
Pre heat your oven to 190C
Place the flour, baking powder, zest, nuts, figs and spices into a bowl and mix well
Add in the solid coconut oil and using your fingers, work together quickly to form a crumb
Add in the almond milk, stir briefly to combine and then bring together with your hands. Don’t over knead the dough, just knead enough to combine
Press or roll onto a surface until you have a shape about 8cm thick
Cut into squares or circles
Place onto a lined baking tray and bake for 20 mins

NB: if using olive oil, then simply add in with the almond milk, stir and knead as normal