Go Back
–+ servings
Spelt Scones with Blueberry and Lemon I foolproofliving.com

Blueberry Spelt Scones with Lemon

These scones are made with spelt flour and sweetened with honey, dates and blueberries.
Course Baked Goods
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 scones
Calories 317kcal


  • 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


  • 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.



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