Fig and Hazelnut Spelt Vegan Scones


I hope you find the time this weekend to make a batch, they will be ready to eat in under thirty minutes.


  • 220g wholemeal spelt flour
  • 6 dried chopped figs
  • 15 hazelnuts
  • 1tsp cinnamon
  • 0.5 tsp cardamon
  • 2 tbsp solid coconut oil (place in the fridge or freezer for 10 minutes)
  • 100 ml almond milk
  • 2 tsp baking powder
  • Zest of 1 orange


Pre heat your oven to 190C. Place the flour, baking powder, zest, nuts, figs and spices into a bowl and mix well. Add in the solid coconut oil and using your fingers, work together quickly to form a crumb. Add in the almond milk, stir briefly to combine and then bring together with your hands. Don’t over knead the dough, just knead enough to combine. Press or roll onto a surface until you have a shape about 8cm thick. Cut into squares or circles. Place onto a lined baking tray and bake for 20 mins.

NB: if using olive oil, then simply add in with the almond milk, stir and knead as normal.


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