Cheese and Spelt Scones

Cheese Spelt Scones

It’s been a while since I made scones – they are the little cousin of bread. Forget the kneading and proving and get your result faster! Freezer friendly, fun for kids to make and made with regular everyday ingredients, why not make a batch today?

Perfect for a packed lunch, afternoon snack or simply something to have up your sleeve in the freezer. Fill with cheese and tomato or your favourite filling. We love our scones with a bowl of home made soup.


140g Spelt

70g Mild cheddar cheese

90 ml Whole milk

1 Egg to glaze – lightly beaten

35g Butter – chilled

3 tsp Pumpkin seeds

3 tsp Chia or similar seed – sunflower, sesame etc.

1 tsp Baking powder

1/2 tsp Salt flakes


  • Pre-heat your oven to 200˚C
  • Sift the flour and baking powder into a bowl and mix through the salt
  • Rub in the butter using the tips of your fingers until the mixture resembles fine bread crumbs. Alternatively blitz in your blender
  • If using a blender, return the flour mixture to a bowl. Add the milk and mix it lightly. Kneed gently until the mixture comes together
  • Reserve 2 tbs of cheese and a tsp of seeds for decorating then add the rest to your dough
  • On a floured surface roll to approx. 2 – 3cm thick. Either cut our rounds or roll into shape
  • Place scones on a lightly floured baking tray, brush with egg mixture and sprinkle with reserved seeds and cheese
  • Bake for  approx. 20 -25 minutes (depending on the size of your scones) until light and spongy to the touch
  • Cool on a wire rack. Store in an airtight container. Suitable for freezing

Tips: If not enjoying on the day of baking, warm in the oven to refresh

How kids can help:

  • Measuring the ingredients
  • Mixing the ingredients
  • Kneading the scone dough
  • Rolling out the dough
  • Making the scone shapes
  • Decorating the scones

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