Easy Wholegrain Spelt Scones – Dairy-Free with Just 4 Ingredients
The texture of my wholemeal spelt scones is light and with a gentle crumb as all good scones should have. Or so I am told!
After many requests, I’m excited to share my easy wholegrain (wholemeal) spelt scones recipe – completely dairy-free and made with just 4 simple ingredients. These soft, fluffy scones are light in texture and have a lovely crumb, just as a good scone should!
Made with wholegrain spelt flour, baking powder, a touch of sugar, and coconut milk, these scones are egg-free, butter-free, and 100% plant-based. I love how simple and quick they are to make – no rubbing butter into flour, just mix and bake!
This easy vegan scone recipe, inspired by The Happy Pear, has become one of my favourite healthy baking options. It's perfect with a bit of jam or enjoyed on its own with coffee or tea.
Takes = 5 minutes
Bakes = 12 to 15 minutes
Makes = approx. 6 scones, approx. 7cm (2.5 inch) round
Ingredients
- Wholegrain Spelt Flour – 220g (1.5 cups)
- Baking powder – 14g (4 teaspoons level)
- Coconut milk – 150ml (1/2 cup) + 2-3 tbs plus extra for brushing
- Sugar (optional) – 1 tbs
Method
- Preheat oven to 220˚C/200˚C fan and preheat a lined baking tray on an upper shelf.
- Whisk the flour and baking powder into a medium bowl. Then add in sugar and the coconut milk and gently mix until combined.
- Place the dough onto a floured board and gently knead to remove any cracks.
- Pat down the dough lightly to approx. 1" in thickness. Cut into scones with a cutter dipped in flour. My size is 7cm (2.5 inches) Reform any leftovers.
- Place on a floured preheated baking sheet/tray, and glaze with a little coconut milk.
- Bake in a preheated oven on an upper shelf position for 12-15 mins approx. until golden brown. TIP: Having a slightly higher temperature gives the spelt scones a lift.
- Cool on a wire tray for 5 minutes. Serve with your favourite scone toppings.