A British Favourite, Made Better
Spelt scones are a tasty twist on the traditional cream tea staple. They’re crumbly, golden and rise beautifully with a slightly nutty flavour from wholegrain spelt flour.
Why You’ll Love These Scones
This recipe is quick and forgiving. You don’t need a mixer or fancy tools—just a bowl, your hands, and 25 minutes. Serve them warm with jam and cream, or savoury with butter and cheese.
Traditional Spelt Scones
Description
Light and crumbly scones made with wholegrain spelt flour. Quick to bake, full of fibre, and perfect for sweet or savoury toppings.
Ingredients
For the dough:
Optional Add-ins:
Instructions
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Preheat Oven: Heat to 200°C (fan 180°C). Line a tray with baking paper.
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Mix Dry Ingredients: In a large bowl, stir together flour, baking powder, salt, and sugar.
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Rub in Butter: Use your fingertips to rub the butter into the flour until it looks like breadcrumbs.
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Add Milk: Pour in milk and gently mix until just combined. Don’t overwork the dough.
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Add Fruit (Optional): If using, stir in sultanas or dried cranberries.
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Shape and Cut: Turn out onto a floured surface. Pat into a 2.5 cm thick round. Cut into circles with a 5 cm cutter.
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Bake: Place on tray, brush tops with milk. Bake for 12–15 minutes until risen and golden.
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Cool: Let rest on a wire rack for 5 minutes before serving warm.
Nutrition Facts
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 15mg5%
- Sodium 160mg7%
- Potassium 90mg3%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 5g10%
* 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
Scones are best eaten fresh but can be stored in an airtight container for 1–2 days. Reheat in a warm oven for 5 minutes.
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