Easy to make, light and thoroughly delicious, these antioxidant rich matcha tea spelt scones include kefir to help with the rise and a little honey for sweetness.
I was innocently having a quick catch-up on Facebook before getting down to the more serious business of writing up a recipe, when I noticed a scone post from Johanna, at Green Gourmet Giraffe. She alerted me to the fact it was International Scone Week.
Well really, I couldn’t let another year go by without marking the occasion. The post I was going to write has now been put on hold so that I can get the the recipe for spelt scones with health giving kefir, matcha green tea & honey published before it’s too late. As the old saying goes: here today, scone tomorrow.
Scones, or biscuits, as they are better known in the States, are such a simple treat. They’re quick to make and quick to cook. You can keep them simple and pile them with jam and clotted cream (Cornish of course) or they can be loaded with all sorts of scrumptious flavours and eaten plain or with a little butter. Who am I kidding? Lashings of butter. And let’s not forget the savoury variety. Tucking into a warm cheese scone is pure bliss.
There’s an ongoing and sometimes heated debate here in the UK as to whether the ‘one’ in scone should be pronounced like ‘gone’ or ‘stone’. I’m not saying which my preferred pronunciation is, but what’s yours?
International Scone Week & Afternoon Tea Week
International Scone Week was started way back when (in 2011) by Celia over at Fig Jam & Lime Cordial. I know I keep saying it, but where does the time go? Tandy from Lavender and Lime later took up the mantle. The last time I joined in was in 2016 with these emmer scones. You can see all of the scones that were made last year on Tandy’s sidebar and this year’s batch will be replacing them on 13th August.
This year #ISW2018 runs from 6th to 12th August. If you’d like to join in, you’ve still got time. Scones really don’t take very long to make.
It’s also Afternoon Tea Week next week (14th to 20th August), so I’m now pretty well set up for that too. But if you haven’t made scones recently, that’s another good excuse for doing so.
Spelt Scones with Health Giving Kefir, Matcha Green Tea & Honey
No sooner did I realise I only had a couple of days until the end of International Scone Week, then I dashed down to the kitchen and rooted through the pantry. The pantry is a rather grand name for the cupboard where I keep most of my store-cupboard ingredients. Luckily I had everything I needed to make these matcha spelt scones. I make sure my trusty jar of wholemeal spelt flour never runs out.
I was taught to make scones at an early age by my mother and the old imperial measurements are ingrained on my brain. These are what I’ve used in the recipe, but I’ve also given metric for those not quite as old as me. If you’re a scone novice, all you need to do is rub a little butter into the dry ingredients with your hands, add the wet ingredients and mix to form a dough.
The green spelt dough is a joyful feast for the eyes. Relive those playdoh days. Revel in it, because when it’s cooked, it won’t be quite so green. You could of course leave out the matcha if you really don’t like the idea. The scones would still taste good, but that green tea does add a certain wow factor. I made ten, but I rolled them out a little too thinly, so you should get eight good sized scones if you do as I say not as I do.
Scones don’t get much better than this. Light, satisfying and oh so tasty. The matcha gives a slight umami note and the honey a slight sweet one. Together they make for a perfect match. Maybe I was hungry when I wolfed the first one down and it was still warm from the oven, but my word, it tasted good. I only needed a bit of butter, though I did find out later that a little honey worked a treat as well. CT came back craving calories after a hard day’s work and was delighted to find a batch of matcha spelt scones he could tuck into.
Other Scone Recipes You Might Like
- Banana scones via Family Friends Food
- Brie & chive lunch scones via Tin and Thyme
- Buttery Scottish teatime scones (vegan) via Tinned Tomatoes
- Chocolate chip scones via Tin and Thyme
- Gin & lemon scones via Charlotte’s Lively Kitchen
- Lemonade scones (only 3 ingredients) via Recipes from a Pantry
- Peanut butter and chocolate scones via Farmersgirl Kitchen
- Pumpkin scones via The Baking Explorer
- Red onion & chilli cheese scones (vegan) via The Peachicks Bakery
- Rich chocolate scones via Tin and Thyme
- Russian scones with cottage cheese (Syrniki) via Chez Maximka
- Spelt strawberry shortcakes with lemon & thyme via Tin and Thyme
- Spiced walnut and chocolate scones via Green Gourmet Giraffe
- Vegan wholemeal scones via Tin and Thyme
- White chocolate & whey scones via Tin and Thyme
- Wild garlic cheese scones via Tin and Thyme
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these wholemeal spelt scones with matcha green tea, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips?Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
If you’d like more matcha green tea recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Wholemeal Spelt Scones with Matcha Green Tea. PIN IT.
Spelt Scones with Healthful Kefir, Matcha Green Tea & Honey – The Recipe.
Spelt Scones with Health Giving Kefir, Matcha Green Tea & Honey
- 8 oz (225g) wholemeal spelt flour
- 1 tsp bicarbonate of soda
- 2 tsp cream of tarter
- 1 tbsp matcha green tea powder
- 2 oz (60g) salted butter – fridge cold and cubed
- ¼ pt (140 ml) kefir, buttermilk or sour milk
- 1 tbsp runny honey
- a little milk to brush the tops with
- Set oven to 200℃/400℉/Gas6.
- Place the dry ingredients into a large bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs.
- Make a well in the centre and pour in the kefir and honey. Stir with a round bladed knife from the inside to the outside until the ingredients are just combined and form a dough.
- Marvel at the green dough. It won’t be as green once it comes out of the oven.
- Roll out on a floured surface to about ¾” (2cm) thick, then cut into rounds with a 2 ½” (6cm) cutter. Combine the leftover bits, re-roll and cut again until the dough has all been used.
- Place onto a greased baking tray and brush with milk. Bake for 12-15 minutes or until the scones are golden and the bases sound hollow when tapped.
- Place onto a cooling rack. Enjoy at least one whilst they are still warm.
I’m sending my matcha wholemeal spelt scones off to Baking Crumbs over at Only Crumbs Remain.