Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Spelt Strawberry Shortcakes with Lemon & Thyme

Wholemeal Spelt Strawberry Shortcakes with lemon & thyme.

Scones, Summer | 6th August 2019 | By

If you like a bit of alliteration, how about “spelt strawberry shortcakes scream summer”? It’s not a lie. And furthermore they’re totally delicious. Knock up a batch, invite your neighbours around and enjoy them in or out of the garden. Serve them warm with whipped cream and macerated strawberries.


Apple Cider Scones with Cinnamon – An Autumnal Sunday Breakfast Treat

Apple Cider Scones with Cinnamon

Autumn, Scones | 25th September 2018 | By

These apple cider scones are made with wholemeal spelt flour and flavoured with cinnamon. They are light, flavoursome and make for a great Sunday breakfast or teatime treat when spread with butter.


Spelt Scones with Health Giving Kefir, Matcha Green Tea & Honey

Spelt Scones with Kefir, Matcha & Honey

Scones | 11th August 2018 | By

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.


Wholemeal Spelt Welsh Cakes – Sweet Buttery Delights from Wales

Wholemeal Spelt Welsh Cakes

Scones, Welsh | 27th February 2018 | By

It may be cold and blustery outside, but I’m noticing signs of spring here, with snowdrops and even daffodils emerging. This combined with the fast approaching, St David’s Day on 1 March put me in mind of Wales’ national bake, Welsh cakes. My wholemeal spelt Welsh cakes are super easy to make. They’re crisp on the outside, soft and buttery on the inside and incredibly moreish. This wonder food from the west is the perfect antidote to the Beast from the East.


Yorkshire Fat Rascals – A Classic Bake from God’s Own Country

Yorkshire Fat Rascals. Are they a scone? Are they a cake?

English, Scones | 23rd May 2017 | By

CT recently returned from a trip to York. Whilst there he popped into Bettys Tea Rooms for a cuppa and a curd tart. Fat rascals are a classic Yorkshire bake and one that I very much associate with Bettys. I’ve never actually tried one, so in order not to feel left out, I decided to have a go at making some.


Wild Garlic Cheese Scones – The Best Cheese Scones Ever

Wild Garlic Cheese Scones

Scones, Spring | 23rd April 2016 | By

Light and delicious cheese scones with a swirl of green wild garlic pesto running through them. To be honest these would be good with any homemade pesto you want to use, but I urge you to give these wild garlic cheese scones a try. At least once.


Brie and Chive Scones – The Perfect Pick-Me-Up

Cheese & Chive Scones

Scones | 24th May 2015 | By

A rich and tasty scone, these brie and chive scones will delight almost everyone. Eat them on their own for breakfast, brunch, lunch or supper or, for a more substantial meal, enjoy them as an accompaniment to salad or soup. Great for picnics too.


Rich Dark Chocolate Scones & A Cornish Cream Tea

Rich Dark Chocolate Scones

Scones | 16th August 2014 | By

Soft rich dark chocolate scones make an ideal base for cherry jam, blackcurrant jam or orange curd. Delicious warm or cold, but best eaten on the day they are made.


White Chocolate & Whey Scones

Scones | 14th August 2012 | By

It’s that time of year again! Yes, it’s International Scone Week over at Fig Jam and Lime Cordial – only it seems to have morphed into International Scone Fortnight this year! Actually, it looks like I’ve missed the boat and the round-up is already posted. Do check it out as there are a number of very different and delicious scones to admire.

I’ve always had a bit of trouble with scones, but last year’s International Scone Week, galvanised me into action and I decided I was going to get to grips with making light and delicious scones once and for all. The resulting chocolate scones were perhaps not the lightest ever, but they were still at the upper end of the scale of good and tasted delicious.

Having just made curd tarts, I had rather a lot of whey left over, so the obvious thing to do with it was to make scones. I made these fabulous white chocolate scones earlier in the year so I used similar quantities, only this time without butter and whey rather than sour milk. I crossed my fingers that they worked out OK.

This is what I did:

  • Finely grated 2oz white chocolate (G&B)
  • Sieved 8oz flour (2oz wholemeal, 6oz white) into a bowl with 1 tsp cream of tarter and 1/2 tsp of bicarb of soda.
  • Added the chocolate and gave a good stir.
  • Made a well in the centre and added 1/4 pt of whey.
  • Stirred until all incorporated.
  • Brought mixture together with my hands handling it as little as possible.
  • Rolled it out to about 3/4 ” and cut into 9 rounds.
  • placed on a lined baking sheet and brushed with whey.
  • Baked at 185C for 15 minutes.
Those crossed fingers seemed to do the trick: the scones were delightful, light, but moist with a nice hint of vanilla from the chocolate. They were so simple to make too, not rubbing butter into flour, which for some reason I particularly dislike. They went remarkably well with some of my mother’s homemade blackcurrant jam and a good dollop of Cornish clotted cream.

White Chocolate Scones

Scones | 17th March 2012 | By

After the success I had with substituting white chocolate for lard in Dan’s tea cakes, I was keen to try something similar with scones. I don’t like my scones too sweet as the usual addition of jam or honey make them quite sweet enough. So, so my reasoning went like this: if I substitute white chocolate for some of the butter and add a little bit more for sweetness, then can I also omit the sugar?

This is what I did:

  • Finely grated 1.5 oz white chocolate (G&B) using my brilliant chocolate grater.
  • Put this into a large bowl.
  • Added 8oz flour (2oz wholemeal, 6oz white), 1 tsp cream of tarter and 1/2 tsp bicarbonate of soda and a large pinch of Himalayan pink salt.
  • Rubbed 1oz unsalted butter into the flour mixture until all incorporated.
  • Made a well in the centre and added 1/4 pt of sour milk.
  • Gradually stirred in the flour using a knife until the mixture formed a ball of dough.
  • Rolled this out on a floured board to what I thought at the time was 3/4 inch but was in fact more like 1/2 inch!
  • Placed on a lined baking tray & baked on the top shelf of the oven at 190C for 13 minutes.

The scones were light, just the right side of sweet and tasted delicious with a slight flavour of vanilla and white chocolate. They were soft on the inside and slightly crunchy on the outside and were just as good on day two as on day one. I shall definitely be making these again. Topped with jam and cream and a nice pot of tea, they really hit the spot mid-afternoon. Although, actually, they were also rather good with passionfruit curd – more on that later.

I am submitting these to Teatime Treats where Karen of Lavender & Lovage has chosen scones as the theme for this month. The challenge is hosted on alternate months with Kate of What Kate Baked.