400g gluten-free self-raising flour, plus extra for dusting
2 tsp baking powder
2 tsp xanthan gum
1 tsp ground mixed spice, plus extra for dusting
1½ tsp ground cinnamon
75g dairy-free spread
2 tbsp Stevia sweet, plus extra to taste
1 tsp finely grated orange zest
225ml unsweetened soya milk
1 egg, beaten (optional, for non-vegans)
dairy-free coconut yogurt, to serve (optional)
For the compote
225g frozen fruit mix, defrosted
1½ tsp cornflour
Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking tray with baking paper. Sift the flour, baking powder, xanthan gum and spices into a bowl. Rub in the spread until the mixture resembles breadcrumbs, then stir in the Stevia and orange zest.
Gradually mix in the milk to make a soft dough, then turn out onto a floured work surface. Knead gently until smooth, then roll out to about 2.5cm thick. Use a 7.5cm-wide star-shaped cutter to stamp out 8 stars, re-rolling as necessary.
Use a knife to lightly score the tops of the scones to make a criss-cross pattern. Arrange them on the baking tray, brush the tops with egg (if using) and bake for 25 mins or until lightly golden. Leave to cool on the tray.
In a saucepan, mix the cornflour into the fruit mix, then heat gently, stirring, until it starts to simmer and thicken. Simmer gently for 1 min, then remove from the heat. Stir in Stevia to taste, then leave to cool. Transfer to a serving dish; chill until ready to serve.
Arrange the stars around the compote. Dust the yogurt with mixed spice and serve in a dish on the side, if using.