What's great about it
280g (2 cups/ 9 3/4 oz) spelt flour
1/2 teaspoon sea salt
15g (3 teaspoons) baking powder
250ml (1 cup/ 8 3/4 oz) Greek yoghurt
125ml (1/2 cup/ 4 fl oz) milk, your choice
1 tablespoon raw honey
PREHEAT your oven to 180°C (350°F) fan forced.
COMBINE the spelt flour, baking powder and salt in a bowl.
IN A SEPARATE BOWL, combine the yoghurt, milk and honey.
POUR the yoghurt mixture into the flour.
MIX lightly with a fork or knife until you achieve a soft sticky dough.
SCOOP OUT 8 portions onto a lined baking tray, using an ice cream scoop or just dollop on with a spoon or your hands.
BAKE for 15 minutes until golden.
SERVE warm with jam and a dollop of yoghurt.
Notes and Inspiration
Scoop out portions onto a heated non-stick pan and cook over a gentle heat with the lid on for 3-4 minutes each side until golden
Add raisins or blueberries or for a savoury scone, omit the sugar and add chopped chives, grated zucchini and a handful of cheddar.