These healthy spiced blueberry spelt scones are to die for! The soft fluffy scones are bursting with fresh blueberries and kissed with cloves, nutmeg and cinnamon. Serve warm with fresh ricotta and drizzle with honey for an afternoon delight!
Can you believe i’ve never made a healthy scone on the blog? I always see these beautiful fluffy triangle-shaped scones everywhere but never actually tried to make them myself. As with normal scones, they’re super simple to make and the flavour combinations are endless. Now that the weather is cooling, I’m craving warm and comforting recipes and scones fit the bill perfectly.
You really can’t go wrong with blueberry scones but I wanted to add a spicy twist so added some cinnamon, nutmeg and cloves to give them a bit of a kick. They came out beautifully. I love the combination of juicy blueberries and winter spices, don’t you? You can adjust the spices up or down but I like the measurements below. You can taste a hint of spice but they don’t overpower the blueberries too much.
In place of butter i’ve used coconut oil and in the place of sugar, i’ve used a very small amount of coconut sugar and a dash of maple syrup. I’ve added some greek yoghurt as this helps to make a creamy and soft base. Overall the ingredients are pantry-staples and are all wholesome and nutritious.
What’s your favourite scone combination? Apple + cinnamon? Blueberry + lemon? Apricot + thyme? Chocolate chip? Peach + rosemary?
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Large mixing bowl
- Medium mixing bowl
- Baking tray lined with baking paper
Ingredients (makes 8 scones):
- 2 cups spelt flour
- 1 tablespoon baking powder
- 3 tablespoons coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla bean paste or extract
- 1/2 cup your choice of milk (I used almond)
- 1/2 cup greek yoghurt (use coyo if you’re vegan)
- 1 cup fresh blue berries
- 1/2 cup rolled oats
1. Preheat the oven to 200°C.
2. Mix the dry ingredients (flour, baking powder + spices) in the large mixing bowl.
3. Whisk the wet ingredients (coconut oil, maple syrup, vanilla bean paste, milk + greek yoghurt) in the medium mixing bowl.
4. Pour the wet ingredients over the dry ingredients and mix using a wooden spoon until combined. Don’t over mix. Stir through the blueberries.
5. Roll the dough into a ball. Pour half the oats on to the bench and press the ball of dough on top. Using your hands spread the dough out till it’s around 2.5cm thick. Sprinke the rest of the oats on top and press into the dough to ensure the oats stick properly.
6. Cut into 8 pieces using a large knife. Place on the baking tray and bake for 20 minutes until golden brown.
7. Serve with fresh ricotta and warm honey.
Storage: in an airtight container for up to 5 days.
Like this recipe? Yum it on Yummly.
For another “Naked Treat”, try my salted dark chocolate + chilli pannacotta.
Or my vegan cardamom pudding.
Or my chocolate coyo chia pudding.
Anisa – The Macadames. xx