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.
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.