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Wholemeal Spelt Scones


2 cups wholemeal spelt flour

2 tbsp brown sugar

2 tbsp baking powder

80g butter, cut into small cubes

200ml milk

Serve with


Strawberry Jam

Clotted cream

1 cup of Hot Chocolate:

300ml milk

2 tsp cocoa powder

2 tsp stevia or sugar


Preheat the oven to 200C / Gas mark 7

Mix the flour, baking powder and sugar

Add the softened butter cubes and mix well until the mixture looks like crumbs

Add enough milk until a dough is formed. All the milk may not be needed.

Sprinkle flour on the worktop and knead the dough until it looks smooth

Then roll out the dough to approximately 2cm thick

Use a 5cm round cookie cutter to cut the scones and place them on a tray lined with greaseproof paper

Bake for 13-15 minutes until slightly golden

Hot chocolate

Whilst the scones are in the oven, pour the milk and cocoa powder & stevia powder or sugar into a saucepan and boil. Whisk it to make it frothy and pour into a mug. The quantities are for 1 mug - this can be multiplied to make more

To serve the scones

Slice the scones in half and spread both sides with butter and add jam and a dollop of clotted cream in the middle


Optional: For lighter scones, half cup of wholemeal spelt flour could be replaced with plain flour

To store: The scones can be kept in a container in the fridge for 3-4 days