Ingredients
- 100g Wholemeal spelt flour*
- 120g white spelt flour*
- 1 TBSP Linwoods milled flaxseed
- 40 g light brown sugar
- Zest of one orange
- 1 tsp ground mixed spice
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch of fine sea salt
- 70g butter or coconut oil, chilled, plus more to serve
- 130g of dried fruit (raisins, mixed peel, & apricots)
- 60ml milk, dairy or plant-based
- 1 egg, beaten
- Chia Jam, to serve
- *Can sub for wheat or gluten-free flour instead to make up 220g in total.
Instructions
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- In a bowl, combine together the flours, flaxseed, sugar, mixed spice, baking powder, bicarbonate of soda, and salt. Cut the chilled butter into pieces and rub into the flour until it resembles breadcrumbs.
- Add in the dried fruit and orange zest, and stir. Pour in the milk and combine together with a spoon, then use your hands to gently bring it all together into a ball of dough. Add a sprinkle of flour if it feels too sticky.
- Dust your work surface with spelt flour and roll or pat the dough out to a thickness of about 3cm. Use a 5cm clean edged cutter to cut out the scones.
- Place the scones on the lined baking tray and brush with a little beaten egg. Bake for 15-20 minutes until they are risen and golden.
- Serve with jam and butter. Once cool store in an airtight container for up to 3 days. Reheat in the oven or microwave just before serving.
No products in the cart.