Ingredients
Method
Scones
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300g spelt flour
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70g sugar
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2 tsp baking powder
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100g butter or vegan spread
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1/2 chocolate bar 50g crushed (I used 85%)
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2 eggs or vegan alternative (chia seeds with water work well too)
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100ml oat milk
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2 tsp almond essence
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In a bowl add flour, sugar, salt and baking powder followed by the butter to make the mixture into a crumbly texture
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Stir in the dark chocolate bits and raisins
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In a separate bowl mix the eggs (vegan alternative), milk and almond essence
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Mix the wet ingredients into the flour and mix everything together
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Add more flour if the dough is too sticky and then scrap the dough onto a floured surface and round it until its around 4cm thick
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Using a knife, cut into at least 10 triangular wedges
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Add these to a sheet of baking parchment and separate the wedges from one another
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Bake for 25minutes at 220degrees or until they are fully cooked and enjoy with toppings of your choice (I love these with clotted cream and strawberry jam)
