A Fresh Take on Scones
These spelt blueberry scones are soft, golden, and bursting with flavour. Using wholegrain spelt flour adds a nutty depth and extra fibre, while juicy blueberries bring a natural sweetness.
Easy to Make, Easy to Love
The dough comes together in minutes and doesn’t require any special tools. It’s a great bake for beginners or weekend treats. Whether for brunch, cream tea or a snack, these scones always please.
Spelt Blueberry Scones
Description
These soft scones are made with wholegrain spelt and juicy blueberries. Perfectly crumbly and naturally sweet, they’re a great wholesome treat.
Ingredients
For the dough:
For brushing (optional):
Instructions
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Preheat Oven: Heat to 200°C (fan 180°C). Line a baking tray with parchment paper.
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Mix Dry Ingredients: In a bowl, combine flour, baking powder, and salt.
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Rub in Butter: Add diced cold butter. Rub in with fingertips until mixture resembles breadcrumbs.
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Add Blueberries & Sweetener: Stir in blueberries and honey or sugar.
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Add Liquid: Pour in yoghurt and vanilla (if using). Mix gently until just combined. Don’t overwork.
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Shape: Turn dough onto a floured surface. Pat into a round 2.5cm thick. Cut into 8 wedges or use a cutter.
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Top and Bake: Place on tray. Brush tops with milk and sprinkle sugar. Bake for 18 minutes until golden.
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Cool & Serve: Cool slightly on a wire rack. Serve warm or at room temperature.
Nutrition Facts
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 3.5g18%
- Cholesterol 15mg5%
- Sodium 190mg8%
- Potassium 150mg5%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 6g12%
* 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
Best enjoyed fresh. Store in an airtight container for 1–2 days.
Can be frozen and reheated in a warm oven.
