Spelt Scones with Almonds & Raisins

Breakfast batch

I’m still into Scones, I can’t help it. To me, kneading dough, shaping it and baking it in the oven is the ultimate symbol of homey comfort to me. Are you up for a comfortable morning with scones that have both crunch and chewiness inside? Be my guest.

Servings: 8 scones

Total time: 40 min 

For the Scones

Ingredients

1 3/4 cups spelt flour 

1 tsp baking powder

1 tsp cinnamon

pinch of salt

2 tbsp maple syrup

1 tsp vanilla extract

1/2 cup oat or almond milk

4 tbsp (vegan) cold butter or coconut oil (solid, not runny)

Add ins

1/2 cup raisins

4 tbsp almonds, roughly chopped 

to serve

(vegan) butter

honey

Instructions

1. Preheat the oven to 200°C and line a baking tray with baking paper. 

2. In a big bowl, combine the flour, spices, baking powder, salt and vanilla. Add in the almond milk (or oat milk), vegan butter or coconut oil and  maple syrup and knead the dough until it is homogenous. 

3. Fold in almonds and raisins until evenly distributed.

4. Flour the surface you’re working on (such as a big wooden board or your kitchen counter) and roll the dough with a rolling pin (about 3 cm thick). Shape the dough into a circle with your hands (about 3 cm thick) and cut into 8 pieces just like you would with a cake. 

5. Place the scones on the baking sheet and bake for about 15 minutes or until golden brown on top. 

6. Serve while still warm!