Name: Blueberry Spelt Scones with Lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: Bob's Red Mill Spelt Flour; SIGNATURE SELECTS Baking Powder, Double Acting; Morton Iodized Salt, 26 Ounce; Challenge Butter, Unsalted, European Style; Value Corner Vanilla Flavor, Imitation; SIGNATURE SELECTS Honey, Raw, Wildflower; O Organics Almondmilk, Organic, Original, Unsweetened; Signature Farms Lemon Juice; ZYN Lemon Ginger; Natural Delights Medjol Dates, Fresh, Pitted; Fresh Blueberries; SIGNATURE SELECTS Oats, Old-Fashioned

Preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Set aside.

Sift flour, baking powder, and salt into a large mixing bowl.

Add in the butter. Using the back of a fork mix until the mixture resembles coarse cornmeal.

In a measuring cup whisk together vanilla extract, honey, almond milk, and lemon juice. Stir the mixture into the flour-butter mixture.

Gently fold in the lemon zest, dates, and blueberries.

Transfer the dough on to the baking sheet and make a 1-inch thick disk (as seen in the photos) that is approximately 7 inches in diameter.

Sprinkle the oats on top and gently press on top and on the sides for them to stick to the dough.

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Cut it into 8 equal pieces.
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Bake for 23-25 minutes, rotating the pan halfway through the baking process to ensure even baking.

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Serve warm.
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Blueberry Spelt Scones with Lemon

Serves 8

15 mins prep

25 mins cook

40 mins total

What you need

How to make

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