These scones use white spelt flour for a soft, open crumb that holds together without feeling dense. The orange zest goes in with the dry ingredients so the citrus oil coats the flour and stays evenly distributed through every bite.
Dried cranberries bring a clean tartness that balances the natural sweetness of the dough. You don’t need much sugar here because the fruit does the work.
The dough comes together in one bowl and stays cold throughout, which is the key to a good lift in the oven. Work quickly, keep the butter cold, and the layers stay distinct.
They bake in 20 to 22 minutes and freeze well, so you can bake a full batch and pull individual scones out through the week.
Why You’ll Love This Recipe
- Spelt flour gives a soft, satisfying crumb without heaviness
- Orange zest and cranberries balance sweet and tart cleanly
- One bowl, no mixer, minimal cleanup required
- Freeze well and reheat straight from frozen in minutes
Ingredient Notes
- White spelt flour: White spelt flour gives a lighter crumb than wholegrain spelt. You can swap in wholegrain spelt for a nuttier, denser result, but reduce the milk by 1 to 2 tablespoons as it absorbs more liquid.
- Cold unsalted butter: Butter must be cold and cut into small cubes before rubbing in. Cold butter creates steam pockets during baking, which lifts the layers. For a dairy-free version, use solid cold coconut oil or a plant-based butter block.
- Dried cranberries: Standard sweetened dried cranberries work well here. Unsweetened dried cranberries are sharper and balance the orange more boldly, which I prefer. Dried sour cherries or chopped dried apricots are good substitutes.
- Orange zest: Use a microplane or fine grater and zest only the orange part, not the white pith. One medium orange gives roughly 2 teaspoons of zest, which is enough for a clear citrus note without overpowering.
- Whole milk: Whole milk gives the richest texture. Buttermilk works well too and adds a mild tang that complements the cranberries. Plant milk such as oat or soy milk can be used if you need a dairy-free scone.
- Baking powder: Use fresh baking powder for the best lift. If yours has been open for more than six months, test it by dropping a teaspoon into hot water – it should bubble vigorously.
Spelt Orange Cranberry Breakfast Scones
Description
Spelt flour keeps these scones tender without being heavy, while orange zest and dried cranberries add enough brightness to make them worth baking any morning of the week.
Ingredients
Instructions
- Heat the oven to 200 C / 390 F. Line a rimmed baking sheet with parchment paper.
- Combine the spelt flour, baking powder, salt, and sugar in a large mixing bowl. Stir briefly with a fork until evenly mixed.
- Add the cold butter cubes to the flour mixture. Rub in with your fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized pieces of butter still visible. Work quickly so the butter stays cold.
- Stir in the orange zest and dried cranberries until evenly distributed through the flour mixture.
- Whisk the beaten egg into the 130 ml of milk. Pour two-thirds of the liquid into the flour mixture and stir with a fork. Add the remaining liquid gradually until the dough just comes together - it should be slightly sticky but not wet. You may not need all the liquid.
- Turn the dough out onto a lightly floured surface. Pat gently into a round about 2.5 cm thick. Do not knead.
- Dip a 6 cm round cutter in flour and press straight down into the dough without twisting. Transfer each scone to the lined baking sheet. Re-pat the remaining dough once and cut again until all the dough is used. You should get 8 scones.
- Brush the tops lightly with the remaining tablespoon of milk. Bake on the middle rack for 20 to 22 minutes, until the tops are deep golden and the scones sound hollow when tapped on the base.
- Transfer to a wire rack and rest for at least 5 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 248kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Cholesterol 48mg16%
- Sodium 145mg7%
- Potassium 145mg5%
- Total Carbohydrate 38g13%
- Dietary Fiber 3g12%
- Sugars 11g
- Protein 6g12%
- Vitamin A 280 IU
- Vitamin C 3 mg
- Calcium 65 mg
- Iron 2 mg
- Vitamin D 14 IU
- Vitamin E 0.5 mg
- Vitamin K 2 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 22 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 130 mg
- Magnesium 28 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 until the moment they go into the bowl.
- Pat dough to exactly 2.5 cm thick for consistent baking and a good height.
- Do not re-roll scraps more than once or the scones will be tough.
- Bake on the middle rack for even heat - top rack browns too fast on spelt.
- Cool on a wire rack for at least 5 minutes before splitting to let the crumb set.
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