Wholemeal Spelt Scones

Makes 6 to 8 scones

225g

Wholemeal spelt flour


1 1/2 tsp

Baking powder


40g

Caster sugar


75g

Butter


60g

Raisins


1

Medium size egg


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, buttermilk and raisins and bring the dough together very quickly.

Don’t over knead.

Place on a slightly floured surface, pat down and roll out to 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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