Oat & Spelt Scones with Raisins

My first encounter with scones were the just-add-water ready to use baking mixes we'd buy in the supermarket (shame on me). I would bake them in the oven, spread them with a thick layer of butter, jelly and whipped cream and eat 3 in a row! Haha, those were the days. 

I created this wholesome scone recipe for mothersday. Instead of white wheat flour I'm using a mix of wholegrain spelt and oatflour. #eatclean.

There are countless healthy options other than whipped cream, butter and regular jelly when it comes to dressing your scones. My favourites are low fat quark and my own homemade raspberry and chia jam. If you don't have time to make your own natural sweetened jam you could also just crush some fresh summer fruit to put on your scone. If you don't fancy red fruit go yellow: scones taste amaaazing with lemon curd!

These babies are super easy to make, and super yummy so just give them a go!

x Fleur

Servings: makes 5-6 scones

Ingredients:

Scones:

• 70 gr wholegrain speltflour
• 70 gr oat flour or oatmeal (just finely grind oatflakes using a blender)
• 1 tblsp honey (or rice syrup/agave syrup, rice syrup is the healthiest option)
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract, paste or powder
• 1 tblsp baking powder
• 50 gr raisins (or use blueberries or chopped dates)
• 60 ml unsweetened almond milk (or coconut milk/rice milk/soy milk)
• 50 gr coconut oil (don't melt it!)
• pinch of seasalt
• small squeeze of lemon juice
  
  

Topping suggestions:

Cream:

• low fat Greek yoghurt 
• low fat quark (my favourite!)
• coconut yoghurt 
• coconut cream (scoop out the 'hard' part out of a can of coconut milk)
• ricotta
• mascarpone

Other:

• raspberry & chia jam (see the recipe here)
• natural sweetened jam
• crushed strawberries
• crushed raspberries
• drizzle of honey or maple syrup
• natural sweetend lemon curd
  
  

Method:

1. Turn the oven on to a 200 degrees C.
2. First mix together all dry ingredienrs (flour, baking powder etc.) and then gently mix through the wet ingredients. At the end add the raisins and mix until you have a slightly elastic dough.
3. Line a baking tray with greaseproof paper and make form little rounds out of the dough (about 3 cm high). 
4. Bake the scones in the middle of the oven for about 25-35 minutes (keep check on them and make sure they don't burn!).
5. Let them cool down before you eat them or they will crumble! Slice them open and spoon some cream and jam on top for the ultimate scone experience.