Ancient Grain Meets Rosemary Cheddar Scones

The scent of rosemary and cheddar will fill the house while these savory scones bake—perfect for a lazy morning or afternoon. Our recipe calls for spelt instead of wheat flour. Spelt, a member of the wheat family, is an ancient grain that many cooks find easier to digest than its cousin wheat.

Ancient Grain Cheddar Rosemary Scones
Serves 8


3 cups spelt flour
4 teaspoons baking powder
1 tablespoon baking soda
2 tablespoons olive oil
2 teaspoons sea salt
2 cups shredded sharp cheddar cheese*
2 tablespoons rosemary
1 cup almond milk
2 tablespoons garlic powder
2 tablespoons nutritional yeast
½ cup almond milk (for brushing tops of scones)


  1. Grind up rosemary with a pestle and mortar or use a rolling pin.
  2. Combine spelt flour, baking powder, baking soda, sea salt, rosemary, garlic powder and cheddar cheese in a medium-sized bowl and mix.
  3. Add olive oil and almond milk and knead with hands until it forms a dough- like consistency. If the mix is too wet, add more spelt, and if it’s too dry, add more almond milk.

  1. Line a baking tray with baking paper and set the oven to 375°F.
  2. Use your hands to form a ball with the dough and press down to create a round scone shape. Repeat to make 8 scones.
  3. Place scones on the baking tray and brush the top of each scone with almond milk.
  4. Place tray in preheated oven and allow scones to cook for 18–20 minutes.

  1. Remove tray from oven and let scones cool for 15 minutes.
  2. Serve with chutney, cream cheese, melted coconut oil or your favorite savory spread.


    • *To make vegan, use a non-dairy cheese.

    • We recommend using local, organic and non-GMO ingredients whenever possible.