Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place all the ingredients in a bowl and mix well (no need to sift in the flour) - add the milk a little bit at a time until you get a soft dough that’s firm enough to mould easily. You can also add a tiny splash more milk if it’s looking too dry.
Line a baking tray with greased baking paper.
Use your hands to shape the dough into little balls and then flatten the top and bottom - makes around 9 scones.
Bake in the oven for around 20 minutes until browned and an inserted skewer comes out clean.
Leave to cool slightly before slicing in half to eat.
Best served sliced in half and topped with thick coconut yogurt or coconut whipped cream and strawberry jam!
Taste best when fresh, but keep covered in the fridge for up to a few days - best sliced in half and toasted.
*You can alternatively use almond flour.**If you don't want to use vinegar, substitute it with 2 tablespoons lemon juice as you need something acidic to react with the alkali bicarbonate of soda (baking soda).