Sift the self-raising flour, caster sugar and bicarbonate of soda into a large mixing bowl. Stir through the freshly grated lemon zest.

Add the chilled vegan butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Gently fold the raspberries into the flour mixture, taking care not to crush them too much.

Pour in the dairy-free yogurt and soy milk. Stir with a knife or spatula until the mixture just comes together into a soft, slightly crumbly dough.

Turn the dough onto a lightly floured work surface and gently press it together. Pat it into a round approximately 2–3cm thick. Avoid kneading the dough as this can make the scones tough.

Using a 7cm round cutter, press straight down without twisting. Place the scones onto a baking tray lined with baking paper.

Loosely cover and refrigerate the scones for 30 minutes.

Meanwhile, preheat the oven to 220°C (200°C fan) / 425°F / Gas Mark 7.

Brush the tops with a little soy milk before baking for 15–20 minutes until well risen and lightly golden.

Allow to cool slightly on a wire rack before serving warm with your favourite toppings.