Blueberry Lemon Spelt Scones

Lemon blueberry spelt scones cooling on a wire rack

An ode to summer, an ode to humongous organic blueberries, an ode to a farmer named Jacob.

We arrived in the heat, the kind of heat that makes everything quiet. Here was this very tall, jolly looking man ready to show us around his farm… specifically his blueberries fields. Up onto the tractor and away we went. The fields were not endless like you might imagine, but it felt like a different world. All neatly planted in rows, but wild with native plants and grasses underneath and each bush heavily weighed down from fruit. It was all I could do to not reach out and snatch the fat blue orbs off the branches and into my mouth… which we did do later and which tasted heavenly.

Years later and I still relish the time that the blueberries are ready. Maybe it’s because they just taste so damn good, maybe it’s because I’ve met the hands that grow them, but just maybe it’s because when I pop a frozen one into my mouth in the depths of winter I am transported back to the tractor in the silent heat in the middle of the fields and me gently coaxing the fattest, bluest berries I can find off the branch.

I really do think blueberries and lemon go together like peanut butter and jelly… happy friends, carefully bouncing each other’s flavours back and forth over my tongue. Fair warning: these scones will not stick around long. Don’t even bother freezing some. Eat them all yourself (I won’t tell anyone, promise!) or invite a few friends over for tea.

Happy baking!

Lemon blueberry spelt scones dough shaped and sliced on a white countertop

If you liked this recipe you are going to love these ones!

Rhubarb Spelt Scones
Blueberry Bran Spelt Muffins
Ancient Grain Blueberry Banana Baked Oatmeal

Blueberry Lemon Spelt Scones

Servings 8 scones
Author Sophie


  • 3 cups organic, all purpose spelt flour also called white spelt flour
  • 2 tbsp baking powder
  • 1/3 cup organic sugar
  • 1 tsp sea salt
  • 3/4 cup cold butter
  • 1 1/4 cups buttermilk
  • 1 cup blueberries fresh or frozen
  • zest of 1 lemon


  1. Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.

  2. Sift the flour, baking powder and salt together in a large bowl. Cut the butter into the flour mixture and then mix using a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in the sugar and lemon zest and then gently fold in the blueberries.

  3. Add the buttermilk and gently stir and fold until the dough starts to form. Transfer the dough to a floured surface and bring the dough together with floured hands. Flatten the dough gently into a disk about 1-1.5 inches high. Cut the circle into 8 scones.

  4. Arrange the scones on the baking sheet, baste with additional buttermilk and sprinkle with sugar (optional). Bake 18-20 minutes or until golden brown.

Recipe Notes

  1. This recipe makes 8 large scones, but you can also cut the dough in half when you transfer it to your floured surface, shape each half into a disk and cut each disk into 6-8 scones each for a total of 12-16 scones.
  2. To make a vegan version of these scones, use coconut oil cold from the fridge in place of the butter and 1 cup of unsweetened almond milk in place of the buttermilk. The texture and taste is just as delicious!


19 thoughts on “Blueberry Lemon Spelt Scones

  1. Thanks Sophie. I enjoyed these so much when u came to visit. This recipe is a treasure. My family is happy with me using spelt. Everyone agrees there is something very wholesome and easier to digest in these products. And the yum factor is very high. ????????????????????????

  2. I made these this morning to celebrate BC Day. They turned out beautifully. Thanks again.
    Where do you buy the coarse sugar?

    1. Fantastic! Have you checked IGA or Claytons? I don’t usually sprinkle sugar on top of them so I haven’t gone looking for it around here yet.

    1. Hi John, thanks for letting me know! Definitely try less buttermilk next time, the consistency should end up on the drier side similar to pie pastry. Happy baking!

  3. Tried this recipe. Hopefully I just did something wrong since a couple ppl seemed to really enjoy it. Very wet dough, diffuclt to work with – even when adding more flour! Overall, I’ll stick to making gluten free scones!

    1. Hi Nialyn, sorry to hear that it didn’t work out for you. Did you use the correct spelt flour? I’ve had a lot of people get confused between whole spelt flour and the all purpose spelt flour that I use in most of my recipes.

  4. Hi Sofie, I would really like to try this (blueberry lemon spelt scones) recipe for the holidays but I do not see it here. I am seeing the blackberry recipe on this page, should I simply substitute ingredients? Thank you!

    1. Hi Dale, thanks so much for pointing that out! I have no idea how that happened, but I’ve fixed it now. Funny enough I’ve been thinking of making these blueberry scones again, glad you noticed before I did. Happy baking!

    1. Hi Rosilyn, my apologies! For some reason this one particular post likes to play tricks on me. I have updated the instructions to include the lemon zest, it gets added with the sugar. Happy baking!

  5. Just tried these using home milled spelt. Your recipe calls for white spelt flour, so I bolted the wholemeal to remove some of the bran. Using just 3/4 cup buttermilk it was still a bit wet, so I added back a little bran and excess flour. No matter. Took them to a late breakfast at a friend’s house, where they were declared “Best scones ever!”

  6. I didn’t have spelt flour so I just used all-purpose flour. Dough was quite wet but I just used a heavily dusted countertop to Pat the scones out. Loved the results. Very good!

    1. Hi Heather,

      Happy it worked out for you! Spelt typically needs about 20% more liquid than all purpose wheat flour, which is likely why the dough was quite wet, but if it turned out the way you like it then great!

      Happy baking,


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