Pre-heat your oven to 200C / 390 F / gas mark 6.
Sift the flour into a large bowl and add the non-dairy butter cut into cubes
Rub the non-dairy butter and the flour together until it resembles breadcrumbs (see my tip in the notes below if your non-butter is very soft).
Add the diced apple, sugar and salt and ensure the apple coated in the dry ingredients.
Next add the salt, sourdough starter and milk and stir, gently bringing together until it forms a crumbly dough - you want to be very careful not to overwork it and force the dough together.
Lightly dust a work surface with a little flour and tip out the dough.
Using just your hands, bring the dough together and pat down until it is roughly 5 cm / 2 inches high.
Using a circular cookie cutter, cut out 12 scones.
Place the scones on to a baking sheet lined with grease proof paper and brush the tops with a little non-dairy milk.
Bake in the centre of the oven for 25 minutes or until they are golden brown.
For best results, serve while still warm.