Spelt blackberry lemon scones combine the nutty bite of whole spelt flour with juicy blackberries and bright lemon zest, baked until the tops turn deep gold. The spelt flour keeps the crumb tender without the heaviness some wholegrain bakes carry.
I fold the berries in gently near the end, so they stay whole instead of bleeding purple through the whole dough. Grated frozen butter works better than cubed here since spelt dough absorbs liquid fast and gets sticky if you overwork it.
You mix the dough in one bowl, pat it into a round, and cut it into wedges. No rolling pin, no fuss.
These scones bake in 18 to 20 minutes at 200C/400F, and the kitchen smells like lemon and warm butter the whole time.
Why You’ll Love This Recipe
- Whole spelt flour gives a nutty flavor without a dense texture
- Fresh blackberries stay whole instead of turning the dough purple
- One bowl, no mixer, no rolling pin needed
- Ready in about 50 minutes from start to cooling rack
Ingredient Notes
- Whole spelt flour: Gives a nutty flavor and lighter gluten structure than wheat. If the dough feels too wet, swap in 50g all-purpose flour.
- Cold unsalted butter: Grate it frozen straight into the dry mix so it stays cold and distributes evenly, instead of cutting cubes by hand.
- Fresh blackberries: Toss in 1 tbsp flour before folding in. Frozen berries work too, used unthawed with 2-3 extra minutes of baking time.
- Lemon zest and juice: Use an organic lemon if you can, since you’re eating the peel. The juice sharpens the buttermilk’s tang.
- Cold buttermilk: Keeps the dough tender and helps the rise. No buttermilk on hand? Use whole milk plus 1 tsp lemon juice, stirred and left 5 minutes.
- Baking powder: Check the date before you start. Weak baking powder is the main reason scones come out flat and dense.
Spelt Blackberry Lemon Scones: Soft, Fruity and Simple
Description
These scones use whole spelt flour for a nutty base, folded with fresh blackberries and lemon zest, then baked until the tops turn deep gold.
Ingredients
Dry ingredients
Wet ingredients
Fruit and topping
Instructions
Mix the dough
- Heat the oven to 200C/400F. Line a baking sheet with parchment paper.
- Whisk the spelt flour, baking powder, baking soda, salt, sugar, and lemon zest in a large bowl.
- Grate the frozen butter into the dry mix. Toss with your fingers until the butter is coated and pea-sized.
- In a small bowl, whisk the buttermilk and egg. Pour into the flour mixture and stir with a fork until the dough just comes together and looks shaggy.
Add the fruit and shape
- Toss the blackberries with 1 tbsp spelt flour, then fold gently into the dough with 2 to 3 turns, keeping the berries mostly whole.
- Turn the dough onto a floured surface and pat into a 20 cm round, about 3 cm thick.
- Cut into 8 wedges and place on the baking sheet, 2 cm apart. Chill for 10 minutes in the fridge.
Bake
- Brush the tops with beaten egg and sprinkle with demerara sugar.
- Bake for 18 to 20 minutes, until the tops are deep gold and a toothpick inserted in the center comes out clean.
- Cool on the tray for 5 minutes, then transfer to a wire rack.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 228kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Cholesterol 48mg16%
- Sodium 220mg10%
- Potassium 150mg5%
- Total Carbohydrate 31g11%
- Dietary Fiber 3g12%
- Sugars 9g
- Protein 5g10%
- Vitamin A 300 IU
- Vitamin C 5 mg
- Calcium 60 mg
- Iron 1.4 mg
- Vitamin D 10 IU
- Vitamin E 0.5 mg
- Vitamin K 3 mcg
- Thiamin 0.15 mg
- Riboflavin 0.15 mg
- Niacin 1.5 mg
- Vitamin B6 0.1 mg
- Folate 25 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 140 mg
- Magnesium 30 mg
- Zinc 0.7 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
- Grate butter frozen for the most even distribution through the dough.
- Fold berries in last with only 2-3 turns to keep them whole.
- Chill shaped wedges 10 minutes before baking for better height.
- Bake on the middle rack to avoid uneven browning on top.
