What I really like about these Seeded Spelt Scones, like my Date Scones from last week, is that they can be paired with either sweet or savoury flavours. Try them with soup, cheese and chutney, marmalade or jam.

I came up with this seeded scones recipe when I found an opened bag of light spelt flour at the back of my cupboard this week and as the best before date was only about six weeks away I needed to use it fairly quickly.

I bought the spelt flour originally for bread making (see my Irish Soda Bread With Ancient Grains collection of recipes where I use a spelt flour to make a Date and Walnut loaf) but knew I wouldn’t have time to make bread so thought I would try to make some bread scones with it.

I based the recipe on the one I use for my Date and Walnut Scones.

As it was a strong flour I thought I would probably get a better result using bicarbonate of soda and buttermilk/sour milk rather than using baking powder and fresh milk, as I would with a self-raising flour.

I think they turned out rather well.

Ingredients you will need to make Seeded Spelt Scones

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• 1 pound / 450 grams light spelt flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 4 ounces / 115 grams butter softened
• 8 ounces / 225 grams mixed seeds ( I used pumpkin, sunflower, linseed and sesame seeds)
• Approx 10 fluid ounces / 300 ml buttermilk or sour milk (You may need a little more)

Directions

1. Sift the flour, bicarbonate of soda and salt into a mixing bowl.
2. Add the butter and rub in until the mixture resembles fine breadcrumbs.
3. Stir in the seeds, keeping about one tablespoon back.
4. Mix to a soft dough with the buttermilk or sour milk and knead very lightly until smooth.
5. Pat out into a round about 7-8 inches in diameter (17.5 – 20 cm).
6. Brush the surface with milk and sprinkle with the reserved seeds.
7. Cut into 8 segments and transfer them to a baking tray, either well floured or lined with baking parchment.
8. Bake for approximately 20 minutes in a pre-heated oven 220°C / 200° Fan / 425°F / Gas Mark 7 until well risen.
9. Cool on a wire rack covered with a clean tea towel.

What is spelt?

Spelt is an ancient cereal grain very similar to wheat. It is a nutrient rich whole grain, high in protein and has a nutty flavour. It also has many health benefits, being an excellent source of dietary fibre and protein and it contains some essential vitamins and minerals. It does also contain gluten. See the Healthline site for some more information.

Seeded Spelt Scones

Recipe by Scones Plus More Course: SnackCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 pound / 450 grams light spelt flour

• 1 teaspoon bicarbonate of soda

• 1 teaspoon salt

• 4 ounces / 115 grams butter softened

• 8 ounces / 225 grams mixed seeds ( I used pumpkin, sunflower, linseed and sesame seeds)

• Approx 10 fluid ounces / 300 ml buttermilk or sour milk (You may need a little more)

Directions

• Sift the flour, bicarbonate of soda and salt into a mixing bowl.
• Add the butter and rub in until the mixture resembles fine breadcrumbs.
• Stir in the seeds, keeping about one tablespoon back.
• Mix to a soft dough with the buttermilk or sour milk and knead very lightly until smooth.
• Pat out into a round about 7-8 inches in diameter (17.5 – 20 cm).
• Brush the surface with milk and sprinkle with the reserved seeds.
• Cut into 8 segments and transfer them to a baking tray, either well floured or lined with baking parchment.
• Bake for approximately 20 minutes in a pre-heated oven 220°C / 200° Fan / 425°F / Gas Mark 7 until well risen.
• Cool on a wire rack covered with a clean tea towel.

Serving Seeded Spelt Scones

I had one of these scones for lunch with a homemade vegetable soup and fresh kale and froze the leftover scones. The next day I defrosted one for breakfast and had it with butter and some of my homemade Oxford Marmalade.

I was very pleased with my Seeded Spelt Scones and will have to buy more spelt flour to experiment with more scone recipes.

I do hope you will try this recipe. If you do please let me know how you like them.

Until next time.

Happy Baking!

Tanya