Einkorn & Spelt Raisin Scones

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 In Scones & Biscuits
Einkorn & Spelt Raisin Scones | Anita's Organic Mill
There is nothing quite like a warm, fresh from the oven scone. Be it sweet or savoury you just can't beat that comforting taste and texture a scone provides. Eat these as they are or top with a spoonful of your favourite jam.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 8 scones

Ingredients
 

  • 1 1/2 cups Anita's Organic All Purpose Spelt Flour
  • 1 cup Anita's Organic Einkorn Flour
  • 4 tsp Non-alum baking powder
  • 1/2 tsp Sea salt
  • 1/3 cup Anita's Organic Cane Sugar
  • 3/4 cup Coconut oil, in solid form
  • 1/2 to 1 cup Cold water or milk (regular or non-dairy)
  • 1 cup Anita's Organic Thompson Raisins (or sultanas/currants/cranberries)
  • 1 tbsp Milk (or non-dairy alternative)
  • 1 tbsp Anita’s Organic cane or brown sugar
  • 1 tsp Cinnamon

Instructions
 

  • Preheat the oven to 425˚F and line a baking sheet with parchment paper.
  • In a large bowl sift together the flours and baking powder. Stir in the sugar, salt, and vanilla powder.
  • Cut the coconut oil into small pieces and add to the flour mixture. With your fingers tips or a pastry cutter work the coconut oil into the flour mixture. Continue to work in until the mixture resembles wet sand. It's ok to have a few little lumps left as this will give a flaky texture.
  • Add the dried fruit and mix evenly.
  • Drizzle in 1/2 cup cold water or milk and gently mix. If the mixture is too dry (to form a soft dough) add more liquid a tablespoon at a time until a soft dough is formed.
  • Turn the mixture out onto a lightly floured surface and either roll out with a rolling pin or pat with your hands to form a circle (about 1/2 inch thick). Cut into 8 wedges or use a round (or fluted) cookie cutter.
  • Place on the lined baking sheet and brush with the extra tbsp milk. Mix together a tablespoon of sugar and a teaspoon of cinnamon and sprinkle a little on each scone.
  • Bake in the centre of the oven for 10 - 18 minutes (depending on the size you cut them). They are ready when they are slightly golden.
  • Remove to a wire rack to cool.
Showing 7 comments
  • gingerbeardcookie

    This recipe was very simple and love the nutty taste that the Einkorn gives it. This is a new household favourite!

  • Doris108

    Another fantastic recipe, and certainly quite easy to make. I added some walnuts and pumpkin seeds, and reduced the cranberries.
    Those scones will be eaten in no time 🙂

  • Mgh

    I love the recipe. The only thing I added cranberries instead of raisins and I used 1 1/2 of Anita’s whole grain Einkorn and 1 of spelt.
    I love the recipe and I also added 1 teaspoon of maple syrup instead of sugar.

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