Spelt drop scones with blueberry compote
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 100g spelt flour
- 1 tsp baking powder
- 1 tbsp soft brown sugar
- 1 egg
- 100ml buttermilk
- vegetable oil
Compote
- 100g blueberries
- 1 tbsp soft brown sugar
- a squeeze lemon juice
To serve
- natural yogurt
Nutrition: per serving
- kcal345
- fat6.6g
- saturates1.2g
- carbs57.6g
- sugars25g
- fibre3.1g
- protein12.3g
- salt0.8g
Method
step 1
In a bowl, whisk the spelt flour, baking powder and sugar.
step 2
Add the egg and whisk again. Slowly whisk in the buttermilk until you have a smooth, thick batter.
step 3
Put the blueberries, sugar and a squeeze of lemon in a pan and cook over a low heat for 5-10 minutes until the blueberries split and are saucy.
step 4
Heat a non-stick frying pan over a medium heat with 2 tsp of oil. Swirl the pan so the oil coats the entire pan, and carefully wipe clean with kitchen paper.
step 5
Add a heaped tbsp of batter to the pan and cook in batches for 3-4 minutes on each side. Keep warm in a low oven while you cook the rest.
step 6
Serve with the compote and yogurt spooned on top.
