These delicious scones are jam-packed with fruit and so light and 'buttery' no-one will believe they are vegan!
Place the dried fruit into a small bowl or mug and cover with orange juice. Set aside.
Preheat the oven to 170°C (fan) / 350°F / Gas Mark 4. Grease a baking tray.
Tip the flour into a large bowl, then rub in both the fats with your fingertips. When the mixture looks like fine breadcrumbs, drain the orange juice from the fruits, and tip the fruit into the bowl.
Add the milk little by little, until a soft (but not sticky) dough has formed - this might require more or less than 70ml milk so don't take that as an exact measurement - just add a bit at a time, and if the dough becomes too sticky, add just a little more flour.
Tip the dough out onto a floured surface, and roll it out to about 1.5cm thick. Use a pastry cutter to cut out as many scones as you can, placing them onto the baking tray as you go. Roll the off-cuts into a ball and re-roll to 1.5cm thick, and keep cutting out scones until all the dough has been used.
Bake for 15-18 minutes until just turning golden brown and well risen, then put onto a wire rack to cool.