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You are here: Home » Food Preparation » Recipes » Breads, Muffins, & Crackers » Sprouted Spelt Scones

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Sprouted Spelt Scones

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spelt-scones

These scones are easier than almost anything I’ve baked before – and more delicious than we can say! Next time I make them, I’d like to add cinnamon and chopped nuts.

For a flavorful twist, try these Sprouted English Scones With Probiotic Devonshire Cream.

How to Make this Sprouted Spelt Scones Recipe

Preheat oven to 450 degrees.

Take the dough for the divine sprouted spelt biscuits. Flour a countertop or cutting board. Press the dough out to a 1/2-inch thick circle. Cut with pizza cutter or knife into eight slices.

Transfer to a coconut-oiled baking sheet. Bake for about 12 minutes, until golden brown. If the dough is cold (like if the flour came from the freezer), the biscuits might need to bake for a few minutes longer.

Enjoy!

More Breakfast Recipes

  • Cinnamon Honey Spelt Biscuits {soaked or sprouted!}
  • Sprouted Pumpkin Spice Coffee Cake
  • Soaked & Baked Mocha Oatmeal
  • Chocolate Paleo Granola
  • Soaked Pumpkin Muffins with Cream Cheese Filling
  • Soaked or Sprouted Crepes

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Breads, Muffins, & Crackers Food Preparation Recipes Snacks

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Laryssa says

    May 13, 2009 at 9:20 am

    Oh. My. Goodness! We haven’t had scones in a long time because of my unhealthy recipe. Now we can try these awesome looking scones! THANK YOU! My children say thank you too! 😉

    Reply
    • Wardee says

      May 13, 2009 at 9:26 am

      Laryssa – That’s great! I hope you all love them! Be sure and let me know what you do with them. I can always use help with creative adaptations!

      Reply
  2. Kelly the Kitchen Kop says

    May 13, 2009 at 9:31 am

    I looooooooooove easy recipes like this, thanks for joining in on RFW!! 🙂

    Kelly

    Reply
    • Wardee says

      May 13, 2009 at 10:13 am

      Thanks, Kelly- your RFWs are great fun. I’m happy I found out about them!

      Reply
  3. Jenny says

    May 13, 2009 at 9:49 am

    Yummy! I love using sprouted spelt flour. It is incredible stuff.

    Reply
    • Wardee says

      May 13, 2009 at 10:08 am

      Jenny – I agree! I love it more than any flour I’ve ever used. What are some of your favorite recipes using it?

      Reply
  4. vehement flame says

    May 13, 2009 at 8:24 pm

    yeah, I just dived into spelt myself- great stuff! I made the biscuits with spelt too…very good!!

    Reply
  5. Sudeep says

    May 14, 2009 at 2:11 am

    Wohhh , gr8 I had would have never thought you can make scones from those .
    Thanks
    Regards
    Sudeep

    Reply
  6. Tiffany says

    May 14, 2009 at 4:13 pm

    Looks yummy. I have made these before with wheat, think I’ll try it with spelt. What do you like to put on them? Especially now that you are not eating sweets.

    Reply
    • Wardee says

      May 14, 2009 at 4:49 pm

      Tiffany – most often we eat them plain. But sometimes I cut them open and toast them and spread coconut oil on them. Or we dip them in our dinner’s sauce, whatever that maybe. Some jam or honey would be super yummy, but we’re not having those right now.

      Reply
  7. Martha Bisharat says

    May 14, 2009 at 8:59 pm

    Hi dear Wardee!

    Your scones recipe sounded just too “delicious and mouth watering” to resist, so today I baked a batch. Delicious, yes they were ( still are–fortunately we only ate one each today)! They were very moist, but not as fluffy as your picture shows. I added crazens (dried cranberries?) which just arrived from Azure (plus coconut oil–first time use, thank you!) and walnuts. Also 2 T of honey (sorry!) and cinnamon. Fortunately I had just sprouted and dried my spelt berries, and was waiting for that perfect recipe when your entry showed up.

    I am running out of spelt berries and forgot to order from Azure. Do you get yours from Hummingbird?

    I am loving your ongoing tales with your nubians, your trials and triumphs! You all are amazing and we are so proud of you!

    Love, Mother

    Reply
    • Wardee says

      May 15, 2009 at 6:50 am

      Mom – Yay! Those sound yummy! Don’t apologize for the honey. 😉 I do get my spelt berries from Hummingbird. But I’ve gotten them from Azure, too. I can get you some later in the summer if you want.

      Reply

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