Some people might think of a scone as being unhealthy, however, I believe that with a few tweaks you can make a healthier version, meaning you can still enjoy this delicious traditional food.

Some tweaks I’ve used in this recipe include:
*using a wholemeal flour (I feel spelt is best) which is full of fibre, compared to the standard refined wheat flour which causes spikes in insulin levels and won’t leave you as full as wholemeal
*not adding in refined sugar, sweetening instead with fruit
*using organic, good quality ingredients where possible e.g. in the fruit and dairy products

Blueberry lemon scones Breakfast Lunch snack
Better for you blueberry lemon spelt scones

I like to use spelt flour as it is finer than wholewheat flour meaning you don’t get the coarse texture but still get the benefit of the fibre

Better for you blueberry lemon scones (makes 7/8)

*If not allergic to gluten then I suggest spelt flour.

-500g wholemeal spelt flour (or use *buckwheat for GF option)
-15g baking powder
-3g salt 
-125g softened butter 
-225ml milk 
-1 medium egg 
-125g blueberries
-zest of 2 unwaxed lemons 
-A squeeze of lemon juice
Blueberry lemon scones Breakfast Lunch snack


Preheat the oven to 180C
Add the baking powder, salt and zest to the flour then stir.
Cube the butter then rub the butter into the flour.
Chop any big blueberries in half and add all the berries to the flour.
Beat the egg into the milk, add a squeeze of lemon then mix everything together gently with a spoon then bring it together with your hands, don’t over mix or use an electric beater for this part otherwise they can end up very dense.
Add more lemon juice or milk if your mix looks a little dry.
Tear off handfuls of dough, shape into balls and place onto baking parchment then bake at 180C for approx. 18-20 mins.
Finally, add your favourite topping & enjoy with a cup of tea or coffee.

Blueberry lemon scones Breakfast Lunch snack