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Fruit & Seed Spelt Scones by Julie Ward

Fruit & Seed Spelt Scones by Julie Ward

I make a vegan version of these scones and they work really well too. Just substituted Soya margarine for the butter, Soya milk for the dairy milk and Agave Syrup (Light) for the honey.


  • 250g wholemeal spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon mixed spice/All spice
  • 100g butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 80ml milk
  • 100g dried fruit (Any fruit you prefer will work. I use cranberries, dates and sultanas)
  • 50g mixed seeds
  • 50g rolled oats


1. Preheat the oven to 180C.

2.Add the spelt flour to the bowl. Sieve in the baking powder and cinnamon.

3.Rub the butter into the flour mix.

4.Add the dried fruit and seeds to the crumb mixture.

5.Mix the milk, vanilla and honey together in a bowl.

6.Add the wet mix to the dry crumb and bring together.

7.Sprinkle some oats onto the work surface. Turn out the dough on to it and kneed lightly. The mix feels quite dense but this is normal.

8.Gently roll out to about 1 inch height. Cut with a scone cutter, I use a larger one, approx. 8cm diameter.

9.Bake for around 20-25 minutes, remove and cool on a wire rack.

10.Leave to cool for a bit as they can be crumbly if cut while still hot.

11.These scones freeze well. I pack in small amounts of 2 or 3, take out at night and have fresh for the morning.
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