Preheat the oven to 220°C/200°C fan. Line a baking tray with greaseproof paper.
In a food processor, whizz together all of the dry ingredients (minus the sultanas if adding) with the cubed dairy-free butter until it forms a breadcrumb texture.
If adding sultanas, mix these through now - by hand or with a spoon.
In a separate bowl or jug, whisk together the eggs and almond milk.
Gradually pour the egg mixture into the breadcrumbs, mixing with your hands until everything comes together into a dough.
The dough should be fairly sticky, but still workable. If it's still far too wet, sprinkle in some extra flour. If it's too dry and falling apart, add a splash of milk. Once it has come together nicely, try not to handle the dough too much more.
Lightly flour the surface and roll out/evenly squash your dough until it's about 3cm thick. Use a 6-8cm round cutter to cut out 1-2 scones at a time before re-rolling/squashing. You should end up with around 8-10 scones.
Place the scones on the lined baking tray and brush the tops with some beaten egg.
Bake for 10-12 minutes or until nice and golden.
Serve warm with dairy-free cream and jam!