Oatmeal, Spelt + Honey Scones
By Teresa Cutter
What's great about it
Here is a wonderful and healthy scone recipe that is simple to bake and really delicious. I love using 100 % wholemeal spelt flour in this recipe as it gives it a wonderful flavour and a delicious crumb when you bite into it. Spelt also has a lower gluten content so it's kinder to the digestive system with people with gastrointestinal issues and sensitivities to wheat. It's a good source of protein as it has around 20% more protein + up to 65% more amino acids than traditional wheat flours. Wholemeal spelt as well as the oats are a good source of fibre, so it can help keep you regular and help in lowering cholesterol. These make a great snack, perfect to refuel glycogen stores after a training session. I love to top mine with a little ricotta and honey.
Makes 12 scones
2 cups (280 g /10 oz) wholemeal spelt flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
100 g (3 ½ oz) melted butter or alternative - (see notes)
1 teaspoon vanilla bean paste or extract
1 tablespoon raw honey
½ cup (125 ml / 4 ½ fl oz) your choice of milk (dairy, nut, oat or rice)
120 g (1 cup / 4 ½ oz) fresh pitted dates or figs cut into chunks
1 cup (100 g / 3 ½ oz) rolled oats
- Preheat your oven to 200°C / 400°F - fan forced
- Combine spelt flour, baking powder and cinnamon.
- Rub in the butter gently using your fingertips.
- Add the dried fruit.
- Combine milk, honey and vanilla separately, then pour into the dry ingredients.
- Mix lightly to form a soft sticky dough.
- Sprinkle half the oats onto a working surface and place over the soft dough.
- Flatten down slightly then sprinkle the rest of the oats on top.
- Gently press down until the scone dough is about 2.5 cm thick or about 1 inch.
- Cut into rounds with a cutter or squares with a sharp knife.
- Place onto a lined baking tray.
- Bake for 20 minutes or until golden.
- Serve warm or at room temperature. Enjoy.
Notes and Inspiration
Serve with ricotta and a little honey.
Serve topped with whole fruit jam.
Top with banana + honey.
Top with almond or macadamia nut butter.
You can also use oils such as macadamia nut, cold pressed coconut oil, a light flavoured olive oil or avocado oil to replace the butter in this recipe. You will need 80 ml.
For gluten free scones see my almond + vanilla scones.