Spelt scones

6 to 8 scones

225 g

wholemeal Spelt flour


1 1/2 tsp

baking powder


40 g

caster sugar


75 g

butter


60 g

raisins


1

egg, medium size


4 tbsp

buttermilk


Method

Preheat oven to 200 C

In a large bowl mix Spelt flour and baking powder. Rub in the butter until the mixture resembles breadcrumbs. Add the sugar, beaten egg and buttermilk and bring the dough together very quickly. Don’t overknead.

Roll out on a slightly floured surface about 3 cm thick. Use your preferred cutter to stamp out the scones. Arrange on a baking tray lined with baking paper and glaze them with a bit of milk.

Bake for 15 to 20 minutes until golden brown. Leave to cool on a wire rack. Best served slightly warm!

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