Spelt date flaxseed scones

Scones are a quick and easy bit of autumnal comfort food, which can be adapted in many ways to make them dairy free, gluten free and  healthy-ish.

If you want a basic scone recipe, see this other post.

The recipe below uses spelt flour and flaxseed. Spelt is an ancient grain, related to wheat. It’s nutrient rich with a slightly nutty flavour. It does contain gluten however, so avoid if you’re trying to follow a gluten free diet.


Ingredients:

  • Spelt flour 3 cups
  • Olive oil 3 tablespoons
  • Rice milk 1 cup
  • Baking powder 3 teaspoons
  • Ground Flaxseed 1/2 cup
  • 5 dates, finely chopped
  • Cinnamon 1/2 teaspoon
  • 3 cardamon pods – crushed (approx 1 teaspoon)
  • Nutmeg 1/2 teaspoon

Instructions:

  1. Pre-heat oven to 180°C
  2. Mix flour, chopped dates, ground flaxseed, cinnamon, nutmeg and cardamon in a large bowl
  3. Sift in the baking powder and mix
  4. Add the oil
  5. Mix and rub together with your fingers until you get a fine, breadcrumb like texture
  6. Make a well in the centre and add the rice milk
  7. Mix together until you have a smooth dough, but try not to over-mix or knead the dough
  8. Roll out the dough into a slab about 3-4 cm thick
  9. Cut out your scones using a cookie cutter (or knife); you should get about 6-8 scones depending on size
  10. Place the scones tightly packed on a baking tray
  11. Brush the tops of the scones lightly with rice milk
  12. Place the tray in the oven and bake for 20 mins or until the tops are a light brown colour
  13. Serve immediately with jam or honey

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