Blueberry Spelt Scones with Lemon
These scones are made with spelt flour and sweetened with honey, dates and blueberries.
Servings: 8 scones
Ingredients
- 2 cups whole spelt flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 7 tablespoons (3 1/2 ounces) unsalted butter, chilled and cut into small cubes
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 8-10 medium-size Medjool dates pitted and cut into small pieces
- 1 cup fresh blueberries rinsed and towel-dried
- 1/2 cup old-fashioned ground oats
Instructions
- Preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Set aside.
- Sift flour, baking powder, and salt into a large mixing bowl.
- Add in the butter. Using the back of a fork mix until the mixture resembles coarse cornmeal.
- In a measuring cup whisk together vanilla extract, honey, almond milk, and lemon juice. Stir the mixture into the flour-butter mixture.
- Gently fold in the lemon zest, dates, and blueberries.
- Transfer the dough on to the baking sheet and make a 1-inch thick disk (as seen in the photos) that is approximately 7 inches in diameter.
- Sprinkle the oats on top and gently press on top and on the sides for them to stick to the dough.
- Cut it into 8 equal pieces.
- Bake for 23-25 minutes, rotating the pan halfway through the baking process to ensure even baking.
- Serve warm.
Video
Nutrition
Calories: 317kcal | Carbohydrates: 49g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 166mg | Potassium: 200mg | Fiber: 7g | Sugar: 20g | Vitamin A: 352IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 2mg
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