These scones use whole spelt flour, which has a mild, slightly nutty flavour that pairs well with the floral note of cardamom. The dried apricots add chew and natural sweetness without making the dough sticky.
The dough is handled briefly and baked at high heat. That combination gives you a scone with a crisp top and a soft, open crumb inside.
Cardamom can be assertive, so this recipe uses a measured amount – enough to notice on every bite, not so much it overwhelms the fruit. Ground ginger is a straightforward swap if you prefer a warmer, earthier tone.
You can prepare the dry mix the night before and add the wet ingredients in the morning. The scones bake in under 15 minutes, so they work well for a relaxed weekend breakfast or an afternoon spread.
Why You’ll Love This Recipe
- Whole spelt flour adds nutty depth without heaviness.
- Dried apricots give natural sweetness and chewy texture.
- Cardamom keeps the flavour clean and distinctly spiced.
- One bowl, minimal handling, under 15 minutes to bake.
Ingredient Notes
- Whole spelt flour: Spelt gives a softer, more open crumb than standard whole wheat. White spelt flour also works and produces a slightly lighter scone.
- Dried apricots: Use soft, unsulphured apricots and chop them into roughly 1 cm pieces. Sulphured apricots are fine too – they just have a brighter colour.
- Ground cardamom: Freshly ground from green cardamom pods gives the cleanest flavour. Pre-ground works but loses potency quickly, so check it smells strong before using.
- Cold unsalted butter: Keep the butter cold and cut it into small cubes before rubbing it in. This is what creates the layered, flaky texture.
- Buttermilk: Buttermilk keeps the dough tender and adds a slight tang that balances the sweet apricots. Mix 1 tbsp lemon juice into 120 ml whole milk and let it sit for 5 minutes as a substitute.
- Baking powder: Use fresh baking powder for the best rise. Check the expiry date – old baking powder is the most common reason scones don’t lift.
Spelt Apricot and Cardamom Scones
Description
Spelt flour keeps the crumb soft and slightly nutty, while ground cardamom and chopped dried apricots give each scone a distinct floral warmth. The dough comes together in one bowl with minimal handling, so the texture stays light.
Ingredients
Instructions
- Heat the oven to 210 C / 410 F. Line a baking sheet with parchment paper.
- Combine the spelt flour, baking powder, ground cardamom, salt, and sugar in a large mixing bowl. Stir briefly to distribute the dry ingredients evenly.
- Add the cold butter cubes. Rub the butter into the flour with your fingertips until the mix resembles coarse, uneven breadcrumbs with some pea-sized flakes still visible.
- Stir in the chopped dried apricots until they are evenly coated in the flour mixture.
- Whisk the beaten egg into the buttermilk in a small jug. Pour the wet mixture into the dry ingredients and stir with a fork until the dough just comes together. Do not overwork it.
- Turn the dough out onto a lightly floured surface. Pat gently into a round roughly 3 cm thick. Do not roll with a rolling pin.
- Cut out rounds using a 5 cm cutter, pressing straight down without twisting. Re-pat scraps once to cut remaining scones.
- Place scones on the prepared baking sheet, spaced 3 cm apart. Brush the tops lightly with the remaining buttermilk.
- Bake on the middle shelf for 12 to 14 minutes until the tops are golden and the scones sound hollow when tapped on the base.
- Transfer to a wire rack and cool for at least 5 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 215kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 40mg14%
- Sodium 180mg8%
- Potassium 220mg7%
- Total Carbohydrate 33g11%
- Dietary Fiber 3g12%
- Sugars 10g
- Protein 6g12%
- Vitamin A 260 IU
- Calcium 80 mg
- Iron 2 mg
- Vitamin D 12 IU
- Vitamin E 0.8 mg
- Vitamin K 2 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 18 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 140 mg
- Magnesium 30 mg
- Zinc 1.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Keep all ingredients cold - warm butter leads to spread instead of rise.
- Use a light hand when rubbing in butter; visible flakes are fine.
- Pat dough to 3 cm thick minimum for a proper scone height.
- Bake on the middle shelf for even browning top and bottom.
- Cool on a wire rack for at least 5 minutes before splitting to serve.
