Wholemeal spelt flour has a slightly nutty sweet flavour which lends itself well to making these wholemeal spelt flour scones
Wholemeal Spelt Flour Scones

Wholemeal spelt flour has a slightly nutty sweet flavour, which lends itself well to making these wholemeal spelt flour scones.

As the name suggests, wholemeal flour contains wholemeal, meaning the body has to work harder to break the flour down and digest it than white flour, which is highly processed. This makes these scones better tolerated for people with diabetes than white flour versions.

The brand of wholemeal spelt flour that I use is Doves Farm.

You need self-raising flour or plain flour with baking powder added as a raising agent to get a good rise on a scone.

Wholemeal flours require larger amounts of raising agents, so you will see higher amounts of baking powder in my wholemeal recipes. Please do not panic that these recipes have too much baking powder – it’s there for a reason!

To make a plain flour ‘self-raising’, it is advised to add 2 tsp of baking powder per 150g of flour, but for scones and wholemeal flour, extra baking powder is added on top of the recommended 2 tsp per 150g.

If you love jam with a scone, you need to bear in mind that this increases the carbs and makes the scone harder to tolerate. Even low-sugar, no added sugar and diabetic jams contain high amounts of fructose, so if you really want some jam with your scone, try out my raw chia seed jam recipe and serve alongside lots of butter, clotted cream or thick coconut cream!

Wholemeal Spelt Scones with chia jam & clotted cream
Wholemeal Spelt Flour Scones

Wholemeal Spelt Flour Scones

Wholemeal spelt flour has a slightly nutty sweet flavour which lends itself well to making these wholemeal spelt flour scones
4.04 from 29 votes
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Course: Desserts, Snacks
Cuisine: British
Diet: Diabetic, Vegetarian
Keyword: scones, spelt flour, wholemeal flour
Free or Subscription Recipe: Free Recipe
Free from: coconut, nuts
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 6cm scones
Calories: 198kcal
Author: Jo Paterson

Ingredients

  • 450 grams wholemeal spelt flour (or wholemeal flour) plus extra for dusting
  • 22 grams baking powder (1 tbsp & 2.5 tsp)
  • 1 pinch salt
  • 100 grams cold unsalted butter diced
  • 45 grams xylitol or erythritol sweetener
  • 2 medium eggs
  • full fat whole milk add to eggs and make upto 300ml in liquid

Instructions

  • Preheat the oven to 200°c and line a baking tray with baking parchment paper and place in the oven to heat (this helps to bake our scones well on the bottom)
  • Sift the flour into a large mixing bowl (this helps to create a more light & fluffy scone texture). You will find small bits which will not fall through the sieve which can be added into the scone mix to incorporate the fibre, so tip this on top of the sifted flour
  • Sift the baking powder & salt into the bowl and mix well so that the baking powder is evenly spread throughout the flour
  • Add the cold butter in small chunks into the flour mix and rub the butter between your fingers into the flour until it disappears and creates a breadcrumb like texture
  • Add in the sweetener and mix through
  • Whisk the 2 eggs in a jug with a fork until the egg easily passes through the fork when held up (scoop up some egg with the fork and it’s ready when it easily falls through the prongs)
  • Pour milk into the jug to make the volume up to 300ml and stir well to combine the egg & milk
  • Pour most of the milk/egg into the flour (but reserve a small amount for brushing on top of the scones before baking) and use a knife to bring the dough together. Do not knead and overwork the dough. It should be slightly sticky and should just come together with minimal handling
  • Dust a surface with some more spelt flour and turn out the dough. Using your hands, gently pull the dough together just enough to form a dough ball. Dust a rolling pin (or you can use a glass or tin can, or just pat gently with your hands) and gently roll out the dough so that it is at least 2cm thick
  • Cut out your scones (I use a 6cm fluted cutter, but a cup or glass can also be used if you do not have cutters, or you can simply cut and mould the dough into rustic triangles). Dip your cutter into spelt flour and push down firmly. Avoid twisting the cutter as this hinders the raising of scone when baking. Gently remould the dough to get as many scones out of the dough as possible
  • Place each scone onto the heated baking tray and brush the tops with the leftover egg/milk wash, then place in the oven and bake for 10-15 minutes or until the tops are golden
  • Remove from the oven and place on a cooling rack. Scones are best served warm, serve with butter and/or clotted cream, coconut cream and/or chia seed jam or sliced fresh strawberry

Notes

These scones can be frozen once cooled. Defrost and heat in the oven for 10 minutes to serve.
Avoid adding any dried fruit to the scones. We call dried fruit sugar bullets as they are so high in natural sugar and cause a lot of issues with blood glucose levels. If you wish to flavour your scones, go for citrus zest, cinnamon, nuts, seeds and coconut over fruit and chocolate.
Dietary substitutes:
Egg-free: use all milk instead, but eggs help to provide a fluffier cake texture and help as a leavening agent, too – they are also helpful for pairing the flour. Try to cut your scones deeper, as they will not rise as well without the eggs.
Dairy-free: replace the milk with dairy-free milk such as unsweetened almond, coconut or soy milk, coconut oil for butter or a dairy-free spread.
Vegan: make both the adjustments above.

SWEETENERS
You do not have to use any sweeteners in this recipe if you do not wish to.
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in this recipe, but they may raise blood glucose levels and can leave a nasty bitter aftertaste, and you need to use MUCH MUCH LESS (approx. 3.5  tbsp but please double check your sweeteners label as they can all differ). Total Sweet xylitol weighs the same as granulated sugar, so you must work out the equivalent amount to use if you use these sweeteners instead.
NOTE: For the best outcomes with this recipe, it is best to use the recommended ingredients in the quantities stated.

Nutrition

Calories: 198kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | of which saturates: 5g | Fibre: 4g | of which sugars: 1g