Lemon & Poppy Seed Scones


Some zingy scones for the weekend. They are made with spelt flour which is lower in gluten than wheat & many find easier to digest. They are sweetened with maple syrup instead of the usual white sugar so will keep you blood sugar levels on a more even keel. The poppy seeds provide a pleasing crunchy texture to offset your chosen creamy or sweet fillings. I chose homemade raspberry jam & a thick natural greek yoghurt for mine.

Serves 6


  • 350 spelt flour
  • 2 tsp baking powder
  • 1 tsp bread soda
  • 100g butter, cut into cubes
  • 3 tbsp maple syrup
  • 175ml almond mik
  • 1/2 lemon, juiced
  • 1 egg, beaten to glaze


  1. Preheat oven to 160ºC/325ºF/Gas 3. Line a flat baking tray with a sheet of baking paper.

  2. Place the flour, baking powder, bread soda and salt into a large bowl. Add the butter and begin to rub it in to the flour until the mixture resembles coarse breadcrumbs. Add the lemon zest and poppy seeds stir to distribute evenly.

  3. In a separate bowl whisk together the milk and lemon juice and maple syrup. Make a well in the centre of the dry ingredients and pour in the wet mix, bring together to form a dough. Shape the dough into a round and roll out on a lightly floured board. Use a round cutter to cut out as many scones as you can, then bring the dough together and roll out again. Repeating the process until you have used all of the dough.

  4. Place the cut scones onto your prepared baking tray. Brush the top of the scones with the beaten egg, this will give them a nice golden colour. Transfer to the oven and bake for about 12 minutes or until golden and cooked through. Leave to cool on a wire rack before serving with your favourite toppings such as butter, jam, cream, fruit or yoghurt.

Blood Orange Spelt Sponge With Figs

This cake is a beauty, give it a try & feel free to substitute whatever fruit is in season. It's a basic sponge recipe with the addition of a little blood orange. I used maple syrup instead of the usual caster sugar and spelt flour instead of plain white flour. In doing this I increased the nutritional content a little. Even though I know a slice of cake is never really going to be a health food I always try and sneak in extra goodness where I can.


  • 225g butter, softened
  • 200ml maple syrup
  • 4 eggs
  • 2 blood oranges, juice and zest
  • 225g spelt flour
  • 2 tsp baking powder


  • 250ml double cream, whipped
  • 75g pistachio nuts, chopped
  • 3 fresh figs, sliced
  • 1 blood orange, peeled and segmented


  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Grease and line 2 x 8-inch cake tins.
  3. Whisk together the butter and maple syrup.
  4. Add the eggs one at a time, beating between each addition.
  5. Add the blood orange zest and stir through.
  6. Sift in the spelt flour and the baking powder.
  7. Add the juice of the blood oranges and mix well.
  8. Spoon the batter into the prepared cake tins and bake in the preheated oven for about 25-30 minutes or until golden and springy to the touch.
  9. Leave the tins to cool on a wire rack, then remove the cakes from the sandwich tins. 
  10. Lay the first layer on a plate and spread with a layer of whipped cream. Lay some fig and blood orange segments on top of this.
  11. Place the next layer of cake on top carefully.
  12. Spread some more whipped cream over the top of this and arrange the remaining fruit on top.