Mix the dry ingredients together from Phase One.

Make a hole in the middle of the dry blend. Pour or spoon the maple syrup or honey into the hole.

Pour the olive oil over the syrup into the hole. Then pour in the water. Mix everything together really well with a spoon into a compact ball.

Allow the mixture to rest in the bowl at room temperature covered for 24 hours.

When you are ready to bake your dough uncover the bowl and drop the salt and bicarb onto the top of the dough. Then pour the ACV over the bicarb.

Whisk the eggs together in a separate bowl until the white part and the yellow part are fully blended. Then pour the egg over the dough. Mix really well so that the salt, bicarb and eggs are fully blended throughout the dough.

Once ready, sprinkle 40g of brown teff grain onto the work surface (per 6 scone dough). Turn the dough out onto the teff grain using your pink spoon or a spatula.

Roll the dough around the teff grain lightly using your hands into a circle. There is no need to knead the dough.

Using a rolling pin lightly roll the dough into a circle 3 inches high.

Cut the circle into six.

Transfer each triangular scone onto a tray covered in baking paper.

Bake at 190 degrees fan for 40 minutes.

Take the scones out of the oven and leave on the tray for 5 minutes.

After 5 minutes you can transfer the scones to wire rack trays to cool.