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Sprouted Spelt Scones With Berries & Cream


  • 2 cups sprouted spelt flour or organic, unbleached, all-purpose flour.. or any combination of the two
  • 2 ½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 ⅓ cup cream raw, local, and organic is best
  • cup maple syrup
  • 1 teaspoon vanilla
  • ½ cup berries fresh or frozen
  • Zest of 1 lemon
  • 3 tablespoons butter melted
  • 3 tablespoons honey raw and local is best!


  • Combine the flours, baking powder, and sea salt together in a bowl. Whisk to combine.
  • In a separate bowl, mix together the cream, maple syrup, and vanilla.
  • Add the berries and lemon zest to the dry flour mixture. Gently stir. Pour the cream mixture into the flour mixture and use a fork to gently combine. If it’s too runny, add a bit more flour to get it to the right consistency. It should be a loose, shaggy ball.
  • Turn the dough out onto a floured countertop and gently knead the dough into a ball. Use the palm of your hands to gently smoosh the dough into a disk-shape.
  • Take a large knife and cut the disk into eight equal-sized wedges, like a pizza. Place on a parchment-lined baking tray. Brush with the melted butter and drizzle lightly with the honey.
  • Bake in a preheated 400 degree oven for 16-18 minutes, until just golden.