Sesame and Spelt Scones

This is a delicious and healthy scone recipe that is so simple to make and absolutely delicious. I have experimented a few times with this recipe and change the flours frequently.  You can use 100% spelt flour but I like to mix flours and either use buckwheat flour or ancient grains flour.  The Odlums Ancient Grains flour I used is a blend of wholemeal and plain spelt flours combined with quinoa, hulled millet and amaranth seeds, giving the scones a wholesome nutty flavour with a crunchy texture. This recipe is wheat free, dairy free (if you don’t use dairy milk) and egg free which makes it great for those suffering with food intolerance’s or food allergies and unsure what to eat. Spelt is an ancient grain that is kinder to the digestive system than regular wheat and often those with digestive issues with wheat are able to tolerate spelt. It’s a good source of protein as it has around 20% more protein + up to 65% more amino acids than traditional wheat flours. Wholemeal spelt is good source of fibre, so it can help keep you regular and help in lowering cholesterol.

  • 1 cup wholemeal spelt flour
  • 1 cup buckwheat flour or ancient grains flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 100 g melted butter or alternative
  • 1 teaspoon vanilla extract
  • 1 tablespoon raw honey
  • 1/2 cup of milk (or alternatives such as rice, coconut or almond) – I prefer rice)
  • 1/2 cup sesame seeds
  1. Preheat your oven to 200 C / 400 F
  2. Combine flours, baking powder and cinnamon.
  3. Rub in the butter gently using your fingertips.
  4. Combine liquids separately – milk, honey and vanilla – then pour into the dry ingredients.
  5. Mix lightly to form a soft sticky dough.
  6. Sprinkle roughly half of the sesame seeds onto a working surface and place the scone mixture over.
  7. Flatten down slightly then sprinkle the rest of the sesame seeds on top.
  8. Gently press down until the scone dough is about 2.5 cm thick or about 1 inch.
  9. Cut into rounds with a cutter or squares with a sharp knife.
  10. Place onto a lined baking tray.
  11. Bake for 20 minutes or until golden.
  12. Serve warm or at room temperature. Enjoy.
Recipe Notes

♥ Vegan ♥ Dairy Free ♥ Wheat Free ♥ Egg Free ♥

♥ High Fibre ♥ Source of Protein ♥