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
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)
- Grind up rosemary with a pestle and mortar or use a rolling pin.
- Combine spelt flour, baking powder, baking soda, sea salt, rosemary, garlic powder and cheddar cheese in a medium-sized bowl and mix.
- 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.
- Line a baking tray with baking paper and set the oven to 375°F.
- Use your hands to form a ball with the dough and press down to create a round scone shape. Repeat to make 8 scones.
- Place scones on the baking tray and brush the top of each scone with almond milk.
- Place tray in preheated oven and allow scones to cook for 18–20 minutes.
- Remove tray from oven and let scones cool for 15 minutes.
- 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.