Spelt Scones, in fact, Spelt and Wild Garlic Scones

Easy peasy.

Spelt and Wild Garlic Scones

First pick a handful of wild garlic leaves……worth the effort….usually I can find a few clumps of it in Wick Woodlands near where I live……OR today I spotted growing pots of it at Panzers …. not so wild…..

These are all spelt flour scones. I used white spelt flour, you could use wholemeal spelt flour too, but they will be heavier.

I used up some of the syrup from a jar of stem ginger I had, (gives the scones a gentle gingery flavour) but use honey if that’s what you’ve got.

Wild Garlic Scones

Wild Garlic Scones


At this time of year, in some urban woods near where I live, there’s a few clumps of wild garlic. Have a look round your neighbourhood……you never know….. See this from 2 years ago….

Spelt and Wild Garlic Scones

Made 8 scones

50 g butter

250 g white spelt flour, plus extra for dusting

generous pinch salt

4 teaspoons baking powder

2 tablespoons ginger syrup or honey (see above)

1 egg made up to 150 ml with milk

A handful of wild garlic, chop 8 of them roughly

1. Preheat oven 200 C and grease a baking tray. Rub butter into flour  and stir in the salt and baking powder. Add the syrup or honey, to the egg and milk mixture and beat together lightly with a fork.

2. Pour this mixture into the flour, then sprinkle in the chopped wild garlic and using the fork at first, then your fingers, bring the mixture together to make a soft, dough.

3. Dust a work surface lightly and roll the dough out lightly and cut as many scones from the dough as you can, then bring the dough scraps together and roll out, and cut a couple more. Make a slit in the side of each scone and tuck in a garlic leaf, then lay a couple more of garlic leaves on top, if you fancy.

4. Bake on the greased baking tray for 15-20 minutes or until risen and golden. I usually turn the tray around once or twice, when they’re baking…….Cool on a wire rack……

Little note…..Scattering a few tiny pieces of chopped Parmesan into the dough could be good too…..

Either way, they’re worth turning your oven on for…..


This entry was posted in April, Breakfast, Brunch, Cakes & Confectionery, Drinks & Nibbles, Elevenses, Grains, Herbs, March, Midnight Feast, Pasta & Pulses, Sides & Salads, Spices & Flavourings, Tea, Vegetarian and tagged , , , , . Bookmark the permalink.

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