Spelt is my ‘go-to’ flour for baking. It is wholesome, lower in gluten than regular flour and wholemeal spelt has a delicious nutty texture that works so well with cookies and scones. If you want a delicious, nutritious scone that is free from sugar (I use honey, cinnamon and vanilla to sweeten) then you will love this incredibly quick recipe.
500g wholemeal spelt
2 tsp baking powder
85g butter cut into small cubes
200g raspberries ( fresh or frozen)
Zest of 1 small lemon
1 tbsp lemon juice
2 tbsp honey
1 teaspoon of vanilla extract
1 tsp cinnamon
1 cup of milk
A handful of jumbo oats
Heat the oven to 180 degrees celsius (350 fahrenheit) and grease and dust a large baking tray with flour.
Combine the flour, baking powder and butter and rub between your fingers until the mixture resembles breadcrumbs. You can also stick it into your food processor and allow it to do the work for you just ensure you give it a good stir when your transfer it from your processor to the bowl. Now add the lemon zest and the raspberries and mix well. Frozen raspberries do not need to be defrosted fully just add and mix through. I prefer frozen fruit as the mixture is quite wet and the frozen fruit can make it easier to manage.
In a separate bowl add the milk, honey, lemon juice, cinnamon and vanilla extract and whisk together.
Making a well in the centre of the dry ingredients, combine the liquid mixture until it comes together and shape into a circle. Now sprinkle the oats onto a board and press the scone mixture on top of the oats. Now turn onto the other side and cut into 8 equal sized triangles. Place on the baking tray and place in the middle of the oven.
Bake for 20 – 25 minutes until the scones are a gorgeous golden colour.
Cool and enjoy with butter and raspberry jam.