Preheat your oven to 180°C and line a baking tray with baking paper.

In a large mixing bowl, sift the self-raising flour and salt together.

Add the dairy-free butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

Make a well in the centre of the mixture and gradually pour in the plant-based milk. Use a wooden spoon or spatula to gently stir the mixture until it starts to come together. Be careful not to overmix, as this can result in tough scones.

Once the dough has formed, transfer it onto a lightly floured surface. Gently knead the dough for 30 seconds until the dough JUST comes together. It’s really important not to over-knead, as this can make the scones dense.

Gently press out the dough using your hands to a thickness of approximately 2.5 cm (1 inch). Use a lightly floured round cookie cutter to cut out scones from the dough. Place the scones onto the prepared baking tray, leaving a little space between them. Brush the tops of the scones with some extra plant-based milk.

Bake the scones in the preheated oven for about 12-15 minutes, or until they have risen and turned golden brown. Once baked, remove the scones from the oven and transfer them to a wire rack to cool slightly.

To serve, split the scones in half horizontally. Spread a dollop of strawberry jam onto each half, followed by a generous amount of whipped coconut cream. Serve open as is, or if you prefer you can place the top half of each scone back onto the cream-covered bottom half, creating a sandwich.