| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 12 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 277 |
| Fat | 11.1g |
| Saturates | 4.3g |
| Protein | 4.6g |
| Carbs | 41.7g |
| Sugars | 18.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo 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.
In a large bowl, combine the spelt flour, flour, cardamom, baking powder, bicarbonate of soda, salt, desiccated coconut, and coconut sugar.
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.
Press the dough into the blueberries in the base of the cake tin and refrigerate for 1 hour or overnight.
Preheat the oven to 200°C, gas mark 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.
Place the tray in the oven and bake for approx. 30 minutes, or until golden brown. Place on a cooling rack until slightly cooled.
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.
Drizzle over the scones and serve.
