Sadhbh was one of our successful entries into The Great Nourish Bake-off. How delectable do these scones look? Perfect for a coffee morning, bake sale, or just topped with homemade jam and whipped cream/ non dairy cream!


  • 340g plain spelt flour
  • 1 heaped tsp baking powder
  • 40g caster sugar (or 20g caster, 20g coconut sugar)
  • 50g desiccated coconut
  • 150g vegan butter / Flora
  • 100ml almond milk + 1/4 tsp apple cider vinegar
  • 1 flax egg / 1 egg
  • 1 tsp vanilla extract
  • 2 handfuls frozen raspberries


  1. Preheat oven to 220 degrees C / 200 degrees fan oven. Dust a baking tray with flour.
  2. If you are making vegan scones, make your flax egg by combining 1 tbsp of ground flax with 3 tbsp of water and leave to set for 15 mins.
  3. Place 100ml almond milk in a jug and add 1/2 tsp apple cider vinegar or lemon juice. Stir with a fork and leave for 5-10 minutes.
  4. In a large mixing bowl, combine the flour, baking powder, sugar and desiccated coconut.
  5. Using your fingertips, rub the butter into the dry ingredients until the mix resembles breadcrumbs. Try not to handle it too much!
  6. Add the vanilla extract and your egg to the jug of milk and whisk together. Pour half of this into the dry ingredients.
  7. Start to bring the mix together with your hand. It will be dry and crumbly – don’t worry. Add your berries and gradually add the other half of the milk mixture, mixing each time, until the dough has come together. Don’t have the dough too wet!
  8. Turn the dough out on to a floured surface and roll out to the thickness you want (usually 4-5cm for me). Dust the dough with a little extra flour if it is a bit wet. Using a scone cutter, cut out 6-8 scones and place on the baking tray.

Cook for around 20 mins or until golden-brown in colour. Enjoy! 

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