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Velvety Spelt Scones

Velvety Spelt Scones

Healthy scones may sound like a cruel oxymoron, but by strategically swapping out some of the refined ingredients for more wholesome ones, healthy and delicious scones can indeed be yours. In this recipe for spelt scones, whole spelt flour and buttermilk are used in place of white flour and cream, and the result is as crumbly and velvety as anyone could dream a scone to be.

I don’t know what it is about spelt, but I’m just mad for it and have been adding it to everything I bake recently. Slightly nutty, this ancient grain is high in fiber, more protein-rich than typical wheat, higher in important B vitamins, and makes for such a tender texture.

This is a very basic recipe, quite amenable to additions. Currants are classic, but dried cherries or blueberries can be a nice surprise. Savory flavors work well too if you omit the sweetener and vanilla. Rosemary and sea salt? Yum.

2 cups whole organic spelt flour
cup Sucanat (see the Care2 Directory of Natural Sweeteners for more about Sucanat or alternatives)
1 teaspoons baking powder
teaspoon baking soda
teaspoon sea salt
6 tablespoons unsalted butter, softened
1 organic egg
cup organic buttermilk
1 teaspoon pure vanilla extract

1. Preheat oven to 400F and line an ungreased baking pan with parchment.

2. Combine the spelt flour, Sucanat, baking powder, baking soda, and salt in a large bowl. Add the butter and with a pastry blender or two knives, cut the butter in until it is well combined and resembles course crumbs.

3. In a separate bowl, lightly beat the egg and whisk in the buttermilk and vanilla. Add to the flour mixture and gently combine.

4. Drop the mixture into eight balls on to the baking pan several inches apart (they expand!).

5. Bake until golden, from 17 to 20 minutes, or until a tester comes out clean when inserted in the middle.

Read more: Food, All recipes, Desserts, Side Dishes

By Melissa Breyer, Senior Producer, Care2 Green Living

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.


+ add your own
1:35AM PDT on Mar 26, 2013

Thanks for sharing

6:35AM PDT on Apr 10, 2012

Thank you

4:47AM PST on Feb 29, 2012

Thanks for the article.

7:43AM PST on Feb 27, 2012


5:37AM PST on Feb 19, 2012


12:36AM PDT on Sep 9, 2011

Recipe sounds delicious and mouth-watering.
Thanks for posting.

12:01PM PDT on May 27, 2011

Thanks, I always have some spelt because I make dog biscuits with it (he is a GSD)

2:24AM PST on Feb 15, 2010

thank you

2:17AM PST on Feb 4, 2010

Sounds very interesting. I like that the world is getting smaller and we are being exposed to so many foods that we never even knew existed.
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8:23AM PDT on Oct 25, 2009

Hi Melissa

Can you translate your measures to grams please! I am not familiar with cup measures so am a bit lost ...!

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