A little scone love
By Amanda Scali

25/03/2020 12:00am

A little scone love

In these unprecedented times that we find ourselves in, you may want to look at ways to take your mind off all the seriousness in the world and find something a bit more soothing, therapeutic and that will help you get through it all.

Baking might be just the thing, and if you are still at work, what better way to show your colleagues that you care from a distance than sending them a little care package of homemade scones to their desk to enjoy.

And these scones are healthy, so no need to feel the guilts and Oh so delicious.


What you’ll need:

1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water mixed together.

3/4 cup unsweetened almond milk

3/4 cup spelt flour

1 1/4 cups unbleached all-purpose flour

1 Tbsp baking powder

1/4 cup organic cane sugar plus more for topping

1/2 tsp sea salt

1 Tbsp fresh rosemary (stems removed and roughly chopped.

6 Tbsp room temperature coconut oil

1/3 cup frozen wild blueberries




Preheat oven to 204 degrees and line a baking sheet with parchment paper.

Prepare flax egg in a small mixing bowl, then add almond milk.

In a separate mixing bowl, combine spelt flour, all-purpose flour, baking powder, organic cane sugar, salt, and rosemary.

Whisk to combine.

Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.

Whisk the flax-almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon. Add blueberries and gently stir once more to incorporate.

Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height.

Use a large knife to cut the circle into 6 even wedges (or 8 for smaller scones. Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.

Bake for 22-27 min or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.

Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days.