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Spelt flour cheese and herb scones


150g white spelt flour

150g wholemeal spelt flour

20g baking powder

60g butter

20g finely grated Parmesan or gran padano

1/2 tsp mustard powder

1/4 tsp cayenne pepper

1/4 tsp salt

1 tbsp finely chopped fresh parsley or chives

195ml buttermilk

20g cheddar cheese to sprinkle on top of scones

10ml milk


  1. Sieve the flours along with the baking powder, mustard powder, cayenne and salt.
  2. Rub in the butter until looks like fine breadcrumbs
  3. Add the finely grated Parmesan and the finely chopped parsley or chives. Stir until evenly mixed.
  4. Add the buttermilk and mix to a soft dough but be careful not to over mix.
  5. Lightly roll out to about 1cm thickness for a nice chunky scone and cut into rounds.
  6. Lightly brush tops of the scones with milk and sprinkle with the cheddar cheese.
  7. Place on a non stick baking tray or lightly flour the tray before cooking.
  8. Bake in oven for approx 12 to 15 minutes fan assisted oven 180°C, or 190°C, or Gas Mark 5
  9. Best served warm with lots of butter
  10. Enjoy