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Spelt Apricot and Cardamom Scones

Six golden spelt apricot and cardamom scones on a white plate, one split open to show soft crumb and dried apricot pieces

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.
Hands patting spelt apricot and cardamom scone dough on a floured marble surface before cutting

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.
Split spelt apricot scone topped with clotted cream and apricot jam on a small white plate with tea
Prep Time 15 mins
Cook Time 14 mins
Total Time 29 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 210  C
Servings: 8
Estimated Cost: 0.60
Calories: 215
Best Season: Spring, Fall, Winter
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
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
  • 300 g whole spelt flour (plus extra for dusting)
  • 2 tsp baking powder
  • 1 tsp ground cardamom (freshly ground if possible)
  • 1/4 tsp fine sea salt
  • 2 tbsp golden caster sugar
  • 60 g cold unsalted butter (cut into small cubes)
  • 100 g dried apricots (roughly chopped into 1 cm pieces)
  • 120 ml buttermilk (plus 1 tbsp extra for brushing)
  • 1 large egg (lightly beaten)
Instructions
  1. 1
    Heat the oven to 210 C / 410 F. Line a baking sheet with parchment paper.
  2. 2
    Combine the spelt flour, baking powder, ground cardamom, salt, and sugar in a large mixing bowl. Stir briefly to distribute the dry ingredients evenly.
  3. 3
    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.
  4. 4
    Stir in the chopped dried apricots until they are evenly coated in the flour mixture.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Cut out rounds using a 5 cm cutter, pressing straight down without twisting. Re-pat scraps once to cut remaining scones.
  8. 8
    Place scones on the prepared baking sheet, spaced 3 cm apart. Brush the tops lightly with the remaining buttermilk.
  9. 9
    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.
  10. 10
    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.
Keywords: spelt apricot and cardamom scones, spelt scones recipe, apricot cardamom scones, whole spelt flour scones, easy spelt baking

Equipment

  • large mixing bowl
  • pastry cutter or box grater
  • baking sheet lined with parchment
  • 5 cm round scone cutter
  • pastry brush
  • wire cooling rack

Tips

  • Grate frozen butter directly into the flour for faster, more even fat distribution.
  • Stop mixing the moment the dough just comes together - overworking spelt dough makes scones dense.
  • Pat the dough to 3 cm thickness before cutting to get a good rise without spreading flat.
  • Cut straight down with a sharp cutter and don't twist - twisting seals the edges and blocks the lift.
  • Brush tops with buttermilk, not egg wash, to keep the flavour consistent with the dough.

Variations

  • Swap dried apricots for dried mango and add 1 tsp ground ginger for a tropical variation.
  • Use orange zest in place of cardamom for a citrus-forward scone with a brighter top note.
  • Add 2 tbsp flaked almonds to the dough for extra crunch and a subtle nutty contrast.

Storage and Reheating

Store cooled scones in an airtight container at room temperature for up to 2 days. After that, the texture starts to dry out.

To refresh a day-old scone, wrap it loosely in foil and warm it in a 160 C / 320 F oven for 8 minutes. This restores the soft crumb without drying the outside.

These scones freeze well. Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 180 C / 355 F for 12 to 15 minutes.

Serving Suggestions

Serve warm with clotted cream and a spoonful of apricot jam for a classic pairing that echoes the fruit inside the scone. A scraping of salted butter also works well if you want something simpler.

These scones sit well on an afternoon tea spread alongside lighter bakes. The cardamom makes them a natural match for chai or a lightly spiced black tea.

For breakfast, split and toast a day-old scone and top it with Greek yogurt and a drizzle of honey. The texture firms up overnight, which makes it hold up better under toppings.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-apricot-and-cardamom-scones/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!