A flavourful twist on a classic
These scones bring a delicious mix of tart raspberries and creamy white chocolate. The nutty wholegrain spelt flour balances the sweetness beautifully, while buttermilk keeps them soft and tender.
Simple steps, standout result
You only need one bowl, no fancy equipment, and less than 20 minutes of baking. The dough is easy to shape and comes together fast. Whether fresh from the oven or lightly reheated, these scones are perfect for brunch, snacks, or teatime.
Spelt Raspberry and White Chocolate Scones
Description
Sweet, soft scones made with wholegrain spelt flour, fresh raspberries, and white chocolate chunks. Quick to mix, perfect for breakfast or tea.
Ingredients
250 g, Wholegrain Spelt Flour
For brushing (optional):
Instructions
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Preheat Oven: Preheat to 200°C (fan 180°C). Line a baking tray with parchment.
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Mix Dry Ingredients: In a large bowl, mix flour, baking powder, salt, and sugar.
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Add Butter: Rub cold diced butter into the flour until it looks like coarse crumbs.
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Add Raspberries and Chocolate: Gently fold in raspberries and white chocolate.
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Add Liquid: Pour in buttermilk and vanilla (if using). Mix gently until the dough just comes together. Do not overmix.
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Shape Dough: Turn onto a floured surface. Pat into a 2.5 cm thick round. Cut into 8 wedges or use a round cutter.
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Top and Bake: Place on tray. Brush with milk or buttermilk and sprinkle sugar if using. Bake for 18 minutes until golden.
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Cool and Serve: Let cool slightly. Serve warm or at room temperature.
Nutrition Facts
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 5g25%
- Cholesterol 18mg6%
- Sodium 190mg8%
- Potassium 160mg5%
- Total Carbohydrate 32g11%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 5g10%
* 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
Store in an airtight container for 1–2 days.
Freeze and reheat in the oven for 5–7 minutes.
Best served slightly warm.
