Wild Blackberry Whole Spelt Scones

Course Breakfast
Cuisine American
Keyword Scones
Servings 8 scones
Author Sophie


  • 3 cups organic, whole grain spelt flour
  • 2 tbsp baking powder
  • 1/3 cup organic sugar
  • 1 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 3/4 cup cold butter
  • 1 1/2 cups buttermilk
  • 2 cups wild blackberries


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

  2. Sift the flour, baking powder, salt and spice 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 then gently fold in the blackberries.

  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!