Spelt Raspberry and White Chocolate Scones

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.

Prep Time 15 mins

Cook Time 18 mins

Total Time 33 mins

Cuisine: British

Courses: Breakfast, Brunch, snack

Difficulty: Beginner

Estimated Cost: $ 2.80

Calories: 240 kcal

Best Season: Summer, Spring

Dietary: Vegetarian

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

1 tbsp, Baking Powder
¼ tsp, Fine Sea Salt
60 g, Cold Unsalted Butter (diced)
2 tbsp, Sugar or Honey
80 g, Fresh Raspberries
60 g, White Chocolate (chopped)
150 ml, Buttermilk
1 tsp, Vanilla Extract (optional)

For brushing (optional):

1 tbsp, Milk or Buttermilk
1 tsp, Sugar or Honey

Instructions

1
Preheat Oven: Preheat to 200°C (fan 180°C). Line a baking tray with parchment.
2
Mix Dry Ingredients: In a large bowl, mix flour, baking powder, salt, and sugar.
3
Add Butter: Rub cold diced butter into the flour until it looks like coarse crumbs.
4
Add Raspberries and Chocolate: Gently fold in raspberries and white chocolate.
5
Add Liquid: Pour in buttermilk and vanilla (if using). Mix gently until the dough just comes together. Do not overmix.
6
Shape Dough: Turn onto a floured surface. Pat into a 2.5 cm thick round. Cut into 8 wedges or use a round cutter.
7
Top and Bake: Place on tray. Brush with milk or buttermilk and sprinkle sugar if using. Bake for 18 minutes until golden.
8
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.

Keywords: spelt scones, white chocolate, raspberry, quick bake, wholegrain

Tips & Variations

Make it your way

Vegan option: Use plant-based milk and vegan white chocolate.
Extra flavour: Add lemon zest or a pinch of cinnamon to the dough.
Berry swap: Use chopped strawberries or blueberries instead of raspberries.
Dessert style: Drizzle with melted white chocolate once baked.

Conclusion

Spelt Raspberry and White Chocolate Scones are easy, flavourful, and naturally satisfying. You’ll love the balance of sweet and tart, soft and crumbly. Perfect with a cup of tea or packed for a snack. Bake them once, and you’ll be hooked.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-raspberry-and-white-chocolate-scones/

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!