Spelt Almond Scones


These are the great for teatimes!  They are perhaps more delicate than normal scones but they have far more flavour with the different flours.  These are also sugar-free using xyitoll.  I have served them with my coconut cream and a nut butter but they are amazing the old fashioned way with strawberry jam.  You may not go back to old-school scones again?!

Makes about 12 3inch scones


120g spelt flour

100g almond flour

2 tsp baking powder

40g xylitol

50g cold unsalted butter, diced

1 tsp vanilla extract

90ml unsweetened almond milk


In a bowl mix the dry ingredients together and then add the xylitol.  Then use your hands to mix in the butter until the mix looks crumbly.  Slowly pour in a little of the almond milk and use a spoon to stir everything together until all is incorporated.  Bring dough together into a ball and wrap up in cling film.  Place in the fridge to rest for about an 1-1/2 hrs.

Preheat oven to 200 degrees and line a baking sheet with baking parchment.  Place the chilled dough between two baking parchment sheets and roll it out to about 4cm thick.  Use a cookie cutter to cut into circles and arrange onto baking sheet.  This dough will be more delicate and sticky to work with so use a spatula to help move the scones around.  Gently brush scone tops with a little almond milk and place into the hot oven for about 10-15 minutes.  The tops should go a light golden colour and be a little springy to touch.  Remove from the oven and leave to cool on a wire rack for about 10 minutes.  Any scones that need to colour a little more can have a few extra minutes baking.  Serve straight away or once cooled store in an air tight container for two days.

Nina ParkerComment