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Spelt Blackberry Lemon Scones: Soft, Fruity and Simple

Golden spelt blackberry lemon scones cooling on a wooden board with fresh blackberries and lemon halves scattered around

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
Hands folding fresh blackberries into spelt scone dough in a ceramic mixing bowl on a flour-dusted counter

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.
Split spelt blackberry lemon scone topped with clotted cream and lemon curd, served with black tea on a marble table
Prep Time 20 mins
Cook Time 20 mins
Rest Time 10 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 200  C
Servings: 8
Estimated Cost: 0.85
Calories: 228
Best Season: Summer, Fall
Dietary: Contains Dairy, Contains gluten (spelt), contains-eggs, Vegetarian
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
  • 300 g whole spelt flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 60 g granulated sugar
  • 1 tbsp lemon zest (from 1 medium lemon)
    • Wet ingredients
  • 115 g cold unsalted butter (frozen and grated)
  • 120 ml cold buttermilk
  • 1 large egg
    • Fruit and topping
  • 150 g fresh blackberries (halved if large)
  • 1 tbsp whole spelt flour (for tossing the berries)
  • 1 egg, beaten (for brushing)
  • 2 tbsp demerara sugar (for topping)
Instructions
    Mix the dough
  1. 1
    Heat the oven to 200C/400F. Line a baking sheet with parchment paper.
  2. 2
    Whisk the spelt flour, baking powder, baking soda, salt, sugar, and lemon zest in a large bowl.
  3. 3
    Grate the frozen butter into the dry mix. Toss with your fingers until the butter is coated and pea-sized.
  4. 4
    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.
    5. Add the fruit and shape
  5. 5
    Toss the blackberries with 1 tbsp spelt flour, then fold gently into the dough with 2 to 3 turns, keeping the berries mostly whole.
  6. 6
    Turn the dough onto a floured surface and pat into a 20 cm round, about 3 cm thick.
  7. 7
    Cut into 8 wedges and place on the baking sheet, 2 cm apart. Chill for 10 minutes in the fridge.
    8. Bake
  8. 8
    Brush the tops with beaten egg and sprinkle with demerara sugar.
  9. 9
    Bake for 18 to 20 minutes, until the tops are deep gold and a toothpick inserted in the center comes out clean.
  10. 10
    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.
Keywords: spelt blackberry lemon scones, spelt scones recipe, blackberry lemon scones, whole spelt flour scones, easy spelt scones

Equipment

  • large mixing bowl
  • box grater
  • baking sheet
  • parchment paper
  • wire cooling rack
  • sharp knife

Tips

  • Grate frozen butter into the flour so it distributes evenly and stays cold until baking.
  • Toss blackberries in 1 tbsp flour before folding them in to stop purple streaks in the dough.
  • Chill the shaped dough for 10 minutes before baking to help the scones hold their height.
  • Cut wedges with a sharp knife in one motion instead of sawing, so the edges stay clean.
  • Check scones at 18 minutes since oven hot spots can brown tops faster than the center bakes.

Variations

  • Swap blackberries for raspberries or blueberries if that's what you have on hand.
  • Add 1/2 tsp ground cardamom to the dry mix for a warmer, spiced background note.
  • Make a lemon glaze with powdered sugar and lemon juice and drizzle once scones cool.

Storage and Reheating

Store spelt blackberry lemon scones in an airtight container at room temperature for up to 2 days. The crumb stays soft, though the tops lose some crispness after the first day.

For longer storage, freeze baked scones for up to 2 months. Wrap each one in plastic, then place in a freezer bag.

Reheat from room temperature in a 160C/325F oven for 8 minutes, or straight from frozen at the same temperature for 15 minutes. This brings back the crisp edges without drying out the berries.

Serving Suggestions

Serve spelt blackberry lemon scones warm with a smear of salted butter or clotted cream. The heat softens the butter into the crumb.

They pair well with a pot of black tea or a lemon-forward Earl Grey. For brunch, add a small bowl of extra blackberries and a wedge of lemon on the side.

Leftover scones work split and toasted, then topped with mascarpone and a drizzle of honey.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-blackberry-lemon-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!