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Oatmeal, Spelt + Honey Scones

Oatmeal, Spelt + Honey Scones
Oatmeal, Spelt + Honey Scones

What's great about it

Here is a wonderful and healthy scone recipe from my cookbook Purely 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 its kinder to the digestive system It's also 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 healthy snack or breakfast.  I love to top mine with a little Greek yoghurt and honey.


Makes 12 scones

2 cups (280 g /10 oz) wholemeal spelt flour

3 teaspoons baking powder

½ teaspoon ground cinnamon

100 g (3 ½ oz) butter or alternative - (see notes)

1 teaspoon vanilla bean paste or extract

1 tablespoon raw honey or maple

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 plump raisins

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 yoghurt and a little honey.

Serve topped with apricot jam.

Top with almond butter + honey.

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 and to make it dairy free and vegan. h

For gluten free scones see my almond + vanilla scones.

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