I just discovered baking with spelt flower. It has a nutty flavour and a more moist texture compare to white flower. Spelt is a grain, so that makes these scones not gluten free. However, spelt has a lower glycemic index and is twice as rich in fibre. I’m not gluten intolerant but I do reduce my gluten intake because of the very low nutrient benefits and the major peaks in my blood sugar, there are rather more side effects then benefits. On days where I do eat more gluten, I feel immediately bloated, do yo recognized this feeling? Hence, I rather choose gluten free meals which has more protein and good fats, which satisfy more and keeps you fuller at the end of the day too. But I do love scones, especially with some cream and tangy lemon curd. You can have these for breakfast, brunch, a snack and even on the go. You can easily freeze them and heat it up in the oven.

super spelt scone close up

Super Spelt Scones
Makes 6 small scones

  • 1 1/4 cup spelt flour
  • 1/2 cup rolled oats
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 50 g unsalted butter cut up in small chunks
  • 1/2 cup almond milk


Preheat the oven to 200°C. Line a baking sheet with parchment paper. Whisk the spelt with the oats, baking powder and salt in a bowl. Mix in the butter and the almond milk until it forms a sticky dough. Make 6 small balls with your hands and press the dough down a little bit or use a cutter or a cup to take out the round shape, around 1 cm high. Bake the scones for 15 minutes or until golden. Serve with cream, marmalade, lemon curd or any cheese. Enjoy!