نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Blueberry coconut spelt scones

British 15 Mins Prep · 40 Mins Cook

To make the scones, grease and line a 22cm cake tin with baking paper. Arrange the blueberries in one layer over the base of the cake tin.
In a large bowl, combine the spelt flour, flour, cardamom, baking powder, bicarbonate of soda, salt, desiccated coconut, and coconut sugar.
Add the margarine in solid form to the dry ingredients. Using a butter knife cut the margarine into the dry ingredients. Once the mixture looks like coarse breadcrumbs, cut in the buttermilk until a dough forms. Be careful not to over mix the dough.
Press the dough into the blueberries in the base of the cake tin and refrigerate for 1 hour or overnight.
Preheat the oven to 200°C, gas mark 6.
Remove the dough from the cake tin before baking and cut into 6-8 pieces. Place on a baking tray lined with baking paper.
Place the tray in the oven and bake for approx. 30 minutes, or until golden brown. Place on a cooling rack until slightly cooled.
To make the drizzle, sift the icing sugar into a medium bowl. Add the yoghurt and mix. Add the lemon juice and mix to achieve a drizzling consistency.
Drizzle over the scones and serve.