I tried baking these scones for the first time only this evening – and they were a success! Minus a few tweaks which I will share in the recipe so that you may perfect yours!
This recipe is adapted from Green Kitchen Stories Raspberry and Nettle Spelt Scones, you can get their recipe (among many others) on their app, also called “Green Kitchen Stories” – I highly recommend!
These scones are made with spelt flour and are free of any sugar or sweetener besides the fresh raspberries. I recommend eating them smothered with almond butter or fresh jam – you could also make these into savoury scones quite easily as well by omitting the raspberries and adding any flavourings of your choice!
- 2 cups Wholemeal Spelt Flour (may need to add more, but start with this)
- 2 ½ tsp Baking Powder
- Pinch Salt
- 2 tbsp Ground Flaxseeds
- 50g cold Butter (good quality)
- 125g fresh Raspberries (1 punnet)
- 1 Egg (organic free-range only!!!)
- 125ml (or ½ cup) Soy milk or other plant based milk of choice – could even use regular milk here (good quality milk)
Pre-heat oven to 220 degrees Celsius
Mix together flour, baking powder, pinch salt, ground flaxseeds in a large bowl.
Cut the butter in to small pieces and rub into dry ingredients using only your fingertips, until it resembles breadcrumbs and is well combined.
Stir in the raspberries (don’t be alarmed if they mash up in to smaller pieces, this will happen inevitably and it is a good thing!)
Whisk together the egg and the milk until combined.
Make a well in the centre of the raspberry and flour mixture and pour in the egg and milk.
Use your hands to begin with to incorporate the flour mixture in to the wet mixture, drawing the dry mixture towards the centre until it is all combined (I like to finish off mixing using a spatula).
You may need to add more flour here, do this by eye, depending on how wet the mixture is – it is a wet mixture but should be able to come together in to one dough ball (that is what we are aiming for here).
Once you have achieved this – place the dough on to a baking tray lined with baking paper, and cut the mixture in half and place on either side of the tray.
Then slice each half in to 4 different pieces, but don’t fully cut all the way through the dough (as once they are baked, you will be able to then break them apart!)
The recipe says to bake the scones for 10 minutes in a 220 degree Celsius oven – it took me 25 minutes in my slow Irish gas oven but this really varies depending on your own oven – I would be checking them after 10 minutes anyway.
They will be cooked when you can break them apart and they are evenly cooked through (it’s okay if they are a little doughy).
Serve immediately however you please and enjoy!
· The original recipe called for ½ tsp salt, I used this much and for a sweet scone, they are too salty, so I have amended this to just a pinch of salt in this recipe – if you are making savoury scones, then you could keep it at ½ tsp.
· If you want to make them savoury, you could add any additional ingredients such as dried herbs, olives or sun-dried tomatoes – delicious!
· If you want them to be even sweeter than this recipe, you could add in some sweetener of your choice such as a small amount of coconut sugar, some maple syrup or some honey – but I recommend leaving this out and eating them with jam or some nut butter, this way they are a low sugar treat and you can add as little or as much sweetener on top as you like – also makes them suitable for breakfast!