المكونات

  • Fresh or frozen blueberries 450g
  • Spelt flour 80g
  • SpinneysFOOD All-Purpose Flour 240g
  • Ground cardamom 1 tbsp
  • Baking powder 1½ tsp
  • Bicarbonate of soda ½ tsp
  • SpinneysFOOD Sea Salt ½ tsp
  • Desiccated coconut 60g
  • Coconut sugar 35g
  • Vegan margarine 105g
  • Buttermilk 250ml
  • SpinneysFOOD Super Fine Icing Sugar 120g
  • Coconut yoghurt 2 tbsp
  • Lemon juice 2 tsp

Nutrition (Per serving)

  • سعرات حرارية 277
  • دهون 11.1g
  • المشبعة 4.3g
  • بروتين 4.6g
  • الكربوهيدرات 41.7g
  • السكريات 18.3g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Blueberry coconut spelt scones

British 15 Mins Prep · 40 Mins Cook


  1. To make the scones, grease and line a 22cm cake tin with baking paper. Arrange the blueberries in one layer over the base of the cake tin.
  2. In a large bowl, combine the spelt flour, flour, cardamom, baking powder, bicarbonate of soda, salt, desiccated coconut, and coconut sugar.
  3. Add the margarine in solid form to the dry ingredients. Using a butter knife cut the margarine into the dry ingredients. Once the mixture looks like coarse breadcrumbs, cut in the buttermilk until a dough forms. Be careful not to over mix the dough.
  4. Press the dough into the blueberries in the base of the cake tin and refrigerate for 1 hour or overnight.
  5. Preheat the oven to 200°C, gas mark 6.
  6. Remove the dough from the cake tin before baking and cut into 6-8 pieces. Place on a baking tray lined with baking paper.
  7. Place the tray in the oven and bake for approx. 30 minutes, or until golden brown. Place on a cooling rack until slightly cooled.
  8. To make the drizzle, sift the icing sugar into a medium bowl. Add the yoghurt and mix. Add the lemon juice and mix to achieve a drizzling consistency.
  9. Drizzle over the scones and serve.