These spelt buttermilk scones are the BOMB. Like, really. I don’t often get speechless around food but this fabulous treat will do that to you. If you want an old fashioned afternoon tea to share with your friends or family; if you want to make a treat that will be amazingly satisfying; if you want to create something beautiful which will make for a very pleasant bonding experience with your kids – this is also it.
Based on a fabulous recipe from Belinda Jeffery’s The Country Cookbook (but which you can also find online here) I’ve made this recipe many times with different flours and it’s never disappointed. You will make a lot of scones but that’s OK because they are light and fluffy and delightful and you will want to eat them for breakfast, snacks, morning tea, afternoon tea, after school snack…. you get the idea.
By the way, I own several of Belinda’s cookbooks and her recipes never disappoint. Whether you are looking for some beautiful fruit or nut cakes, I am sure you will find something brilliant. My favourite cookbook of hers is Mix & Bake which contains an absolute wealth of recipes for the home cook. Trust me, treat yourself – you will not regret it.
Now – back to the recipe!
How did I change the recipe?
As I said above, I have made these buttermilk scones a few times previously, sometimes exactly as per the recipe, sometimes tweaked a little. They honestly turned out great every time.
This time, I used wholemeal spelt flour because I’ve been loving baking with it lately. I also used smart sugar, which is a blend of white sugar and stevia which is twice as sweet as white sugar so that you only use half of the usual amount of white sugar (which I like). Otherwise I’ve kept to the recipe because it’s perfect as it is and doesn’t need changing at all.
What should I eat my scones with?
The classic way to eat scones is with clotted cream and jam. If you don’t have clotted cream (I never do), just use regular whipped cream. It’s the balance between the fluffy (still slightly warm) scone, the lightness of the cream and the sweetness or tartness (whichever you prefer) of the jam, which keeps you coming back for more. We like this beautiful whipped cream from New Zealand which you can get in our Costco but any whipped cream will do.
Just check out the image below. Doesn’t that look amazing?
Talking about jam, conveniently I have just published a stunning homemade berry cherry jam recipe which is highly adaptable and refined sugar free. Check it out and try it on these lovely buttermilk scones – you will not regret it. At least that is how we roll in this family.
These may not be traditional but that does not mean that they won’t be delicious!
- Why not try serving your spelt buttermilk scone with some homemade nut butter or layer your jam with nut butter? Just like PB&J but better and healthier.
- Some honey or honeyed cream cheese might be perfect.
- Whipped lemon mascarpone cream might be great. A recipe is coming soon!
Fluffy spelt buttermilk scones
- 2 cups wholemeal self-raising flour
- 2 cups wholemeal spelt flour (or you can use plain white flour)
- 1 tbsp baking powder
- pinch of salt (I use Maldon sea salt flakes)
- 1/8 cup CSR smart sugar (or 1/4 cup caster sugar)
- 160 g cold unsalted butter, cut into small chunks
- 200 g sultanas (or craisins or chopped up pitted dates)
- 2 cups buttermilk
- flour, for dusting
- milk, for topping
- Pre-heat your oven to 200C.
- Grease two sturdy baking sheets and line them with baking paper.
- Put the flours, baking powder, salt and sugar into a large bowl. Whisk them together with a balloon whisk for a minute until thoroughly combined.
- Scatter the little chunks of butter over the top, and use your fingers to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
- Add the sultanas, craisins or dates and toss them about so they’re well coated.
- Make a well in the centre of this mixture. Pour in the buttermilk and stir it in very lightly until the mixture starts to come together into a somewhat sticky dough. Turn this mixture out onto a floured board or kitchen bench and knead it gently until it’s just combined – don’t overdo this, or the scones will be a bit heavy and tough; they love a light touch.
- Pat it out into a 4cm-5cm thick round. Dip a scone-cutter or small tumbler into some flour to stop the dough sticking to it, then stamp out the scones, dunking the cutter back into the flour between each one. Gently knead together any scraps and cut them again.
- Sit the scones closely together on the prepared baking sheets and brush them very lightly with milk. Put the trays in the oven and bake the scones for about 20 minutes, until they’re golden.
- Belinda also recommends to remove them from the oven and immediately wrap them in a clean tea towel – this helps trap the steam in the scones, which makes them extra-light and moist. Leave them like this for 5 minutes, then serve them with butter, or lashings of jam and cream.
This recipe is adapted from a fabulous recipe by Belinda Jeffery, which you can find here.
A good tip is not to roll out the dough too thin – just pat it out fairly high, it will make for nicer scones.
Brushing the milk on top just before baking makes the scones lovely and brown!
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