A wholesome recipe made with health enhancing Sprouted Whole Spelt Flour. Tasty, easy to make at home, and no nasty refined ingredients. Munch them before they’re scone.


150g Sprouted Spelt Flour

A pinch of sea salt

1 tbsp ground cinnamon

1 tbsp baking powder

A large stick of rhubarb, chopped into 1 cm chunks

2 tbsp plain yogurt or diary-free alternative

A thumb of ginger, grated

1 lemon, zest only

1 tbsp olive oil

1 egg

2 tbsp honey

20ml Almond Drink


1. Preheat your oven to 180°C.
2. Sift your flour, salt, cinnamon and baking powder in a bowl.
3. In another bowl, mix all the other ingredients together.
4. Add this wet, rhubarby mix to your flour. Stir it together till thick.
5. Drop the mix onto a lined baking tray to make your scones. Make them as big or as small as you fancy. We think the more rough and rustic looking, the better. If you want something a bit smoother, roll the mix in your hands first.
6. Coat them in egg white, if you like, to give them a golden brown glaze.
7. Bake for 15-20 mins till your kitchen is filled with the scent of cinnamon and they’re golden brown.
abel & cole