Spelt Sultana Scones and Raspberry Chia Jam

I turned 21 this week, and it feels like the last great milestone somehow. Sure, you’re an adult from 18, but no one actually thinks of an 18 year old as an adult. There is freedom to wander but no responsibility; the road is still paved and sign-posted. People recognise you still need directions. 21 is different; the last known landmark has been reached, the last clear signposts faded, and all that lies ahead now is an untrodden dirt track with an unknown destination and no passers-by to ask.

Uncertain as I may feel about the path beyond, I did enjoy pausing briefly at the milestone to celebrate, with a surprise  afternoon tea in London. It’s not hard to feel optimistic when your glass is half-full (of champagne), the sun is shining, and you have a platter of delicious sweet treats in front of you. My mum and I, who have been to a few afternoon teas together, were discussing what our ideal afternoon tea would consist of, and agreed it would be something wholesome, but still indulgent; healthy insofar as taste permitted, but no further. I think these scones, which are made with wholegrain spelt flour, capture the essence of that.

There are lots of options with these: to make them vegan, simply use non-dairy milk and yogurt, and top them with coconut cream, coconut yogurt or nut butter or just the jam by itself! If you’re ok with dairy, then regular cream or butter is delicious too.

Raspberry Chia Jam:

  • 400g frozen raspberries
  • 2 tablespoons chia seeds
  • optional: a tablespoon of sugar/honey/maple syrup; I personally like the jam tart so did not add any.


Makes 10

  • 325g wholegrain spelt flour
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 50g coconut sugar
  • 50g coconut oil
  • 200g sultanas
  • 1 tbsp vanilla essence
  • 150g yogurt (Greek/natural/coconut/soy)
  • 150ml milk of choice


  1. Preheat the oven to 220 degrees C (200 fan) and line a large baking sheet with greaseproof paper.
  2. In a large bowl, mix together the flour, baking powder and spices.
  3. Cut in the coconut oil: I find it easiest to just rub it all together with my hands, until it’s all integrated and a breadcrumb-like consistency.
  4. Stir in the coconut sugar and sultanas.
  5. Add the milk, yogurt and vanilla essence, and mix well until everything is combined and a dough formed. Again, I find it easiest to use my hands to distribute the moisture effectively.
  6. Dust a clean work surface with spelt flour and sprinkle a little on a rolling pin.  Roll the dough to about 1 inch thick and use a circular cutter to cut out 10 scones. Transfer carefully to the baking sheet.
  7. Bake for about 10 minutes, until lightly golden on top and cooked in the middle. Remove from the oven and transfer to a wire rack to cool.
  8. To make the jam: put the frozen raspberries in a saucepan over a medium high heat, and cover. Cook for about 10-15 minutes until the raspberries have cooked down into  mushy liquid. Stir in the chia seeds and honey/sugar if you’re using any, and cook for another 5-10 minutes so that it’s quite thick. Take off the heat and leave to cool, then store in a sealed jar in the fridge.

They don’t last long…


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