Light Meals, Sweet

'Buttermilk' Spelt Scones

These are the lightest most tender scones, they are delicious with any jam of your choice or baked fruit and whipped coconut cream. If I am inpatient I will just dollop with whatever I have in the fridge, yogurt or oaty crème fraiche works just as well.

Approx. 8 scones


125g spelt flour

125g Self raising flour, plus extra for rolling and dusting

120ml almond milk (I used vanilla but plain is fine) you could you use any other plant milk.

1tsp baking powder

Pinch salt

50g plant butter

1/2tsp ACV (apple cider Vinegar)

2 tbs golden caster sugar/coconut sugar/stevia


  1. Heat the oven to 200°C
  2. Combine the almond milk and ACV and set aside
  3. Combine all the dry ingredients in a bowl.
  4. Add the butter and rub the butter between your fingers into the flour until it resembles fine bread crumbs.
  5. Using a knife quickly mix in the almond milk until it just comes together.
  6. Turn out onto a floured worktop and gently roll to 3cm thick disc. DO NOT ROLL TOO THIN, otherwise they will not rise well.
  7. Cut into rounds, you will likely get 3-4, then combine the dough and cut again until you have used it all up. It is important not to over work as they will become tough.
  8. Place on a baking tray a lightly dust with flour.
  9. Bake for 10-15minutes until risen and very lightly golden on the edges.
  10. Serve with jam of your choice and vegan whipped cream, coconut cream or crème fraiche.

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