Vegan Fruity Mother Scones As fruity as your mother! Scones are great because you can whack basically anything into them, swap and replace any of the dried fruits or nuts for whatever you'd like - but keep the banana. You can make them choccas full or light and fluffy. This recipe is filled with fruity fun. PRE HEAT YOUR DAMNED OVEN TO 180 degrees celsius. In a bowl AND mix: A mashed banana Hand full of sultanas 12 chopped dried apricots Tablespoon linseed Tablespoon chia 1/3 cup of non-dairy milk 1/3 cup of veg oil 1/3 cup brown sug Cinnamon/nutmeg/quatre spice to taste Sprinkle of salt Hand full of slivered almonds Add: 2 cups plain flour 2 teaspoons bi-carb Mix it all, wikky wikky wah, but not too much, or it will make for a rock cake. Grab handfulls and make into rough balls. Put on a baking tray. Cook for 20-30 minutes, until Goldie Hawn is sitting on the top. (Until golden on the top.) Eat by themselves, or with maple, or golden syrup or jam. And if you've over cooked them keep them on hand to use as a weapon against intruders.