Step 1
Preheat oven to 200°C//Gas Mark 6. Grease a baking sheet with Pure spread.
Step 2
Sift flour, salt, nutmeg and baking powder into a bowl, and rub in Pure spread until the mix looks like fine breadcrumbs.
Step 3
Stir in the hazelnuts and sugar. Gradually add the milk and mix to a soft dough.
Step 4
Flour the work surface and roll out dough to a thickness of 2cm thickness. Use a 5cm round cutter to cut out scones.
Step 5
Place on a baking sheet and brush with a little soya milk.
Step 6
Bake scones for 12-15 minutes until golden brown.
Step 7
Mash the raspberries with the lime rind, juice and icing sugar.
Step 8
Serve the scones warm spread with Pure spread and spoonful's of raspberry salsa.
