• Serves 4
  • 20 minutes
  • Difficulty Easy
  • 8 Ingredients
  • Love

If you’re looking for a healthy light scone, look no further than this recipe from Summer TABLE – ready in less than 20 minutes with no mess or fuss.

Ingredients (serves 4)

  • 200 grams spelt flour
  • 2 ½ tsp baking powder
  • ⅓ cup cream
  • ⅓ cup lemonade (room temperature)
  • extra flour
  • milk or beaten egg for glazing
  • 300 ml thick cream
  • 250 grams strawberries, sliced


  1. Preheat oven to 210C. Sift flour and baking powder into a bowl and make a well in the middle. Add cream and lemonade to the flour and gently mix until soft and sticky. Be careful not to over-mix, 3–4 stirs should do it.
  2. On a board dusted with flour, turn the dough out and pat into shape (about 3 cm high). Using a round 5–6 cm cookie cutter cut out scones. Do not twist the cutter, just push. Place onto a baking tray (lined with greaseproof paper and dusted with a tablespoon of flour), so the scones are touching each other. Glaze tops with a little milk, and bake in the top rack of the oven for 12–15 minutes.
  3. Serve while scones are still warm with a dollop of cream and a layer of sliced strawberries.

Notes... For a decadent ladies morning tea, try using champagne instead of lemonade! Of course you can't let the rest of the bottle go to waste!
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