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A healthier scone

By Sari Huhtala

Reminiscent of a tea biscuit, this healthy scone, made with wholesome spelt flour, adds a new twist to an old-fashioned English afternoon teatime treat. Spelt is my go-to flour choice for swapping out ingredients in recipes that call for white or whole wheat flour. A simple 1:1 ratio is all you’ll ever need to remember when swapping out.

This scone recipe has become my favourite for Christmas morning brunch, but every now and then I enjoy it as an alternative to homemade bread when I’m serving up a warming pot of soup.

Sun-dried tomato scones

  • 2 ¾ cups of spelt flour
  • 1 ½ tbsp baking powder
  • ½ tsp Himalayan salt
  • 1 tsp honey (optional)
  • 1 cup (unsweetened almond or cashew milk, or other milk substitute)
  • 1 egg
  • ¼ cup of butter, or vegan butter
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup of shredded asiago cheese (optional)
  • 1 ½ tsp dried basil or oregano or rosemary or thyme

Option: To make plain scones simply omit the sun-dried tomatoes, cheese and herbs.

Heat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a bowl combine the flour, baking powder and salt. Cut in the butter until crumbly. Then add the herbs, sun-dried tomatoes and cheese (if using). Whisk together the egg and the almond milk. Add the honey (optional). Stir wet ingredients into dry ingredients. Blend well, then turn onto a floured board and knead slightly, just until the dough comes together. Divide the dough in half. Pat one half down into a circle that is about 5 inches in diameter. Cut the circle into 6 pie-piece wedges and place each wedge onto the baking sheet. Repeat with the other half of the dough. Bake for approximately 20-24 minutes, or until lightly golden.

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