Spelt buttermilk scones on a baking tray.
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5 from 1 vote

Fluffy spelt buttermilk scones

Author: Katerina | Once a Foodie


  • 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.
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