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Wholemeal and Spelt Cinnamon and Sultana Scones with Homemade Raspberry Jam

Wholemeal Spelt Cinnamon Sultana Scones (with Homemade Jam)



  • 110g (1 cup) wholemeal flour
  • 100g (3/4 cup) spelt flour
  • 50g (1/2 cup) oat flour (or grind up regular oats)
  • 3/4 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon bicarbonate (baking soda)
  • 20g (1 tablespoon + 1 teaspoon) butter
  • 30g (2 tablespoons) sultanas
  • 1 egg
  • 75ml (1/3 cup) milk
  • 30g (2 tablespoons) Greek yoghurt (I used 2%)
  • 1 egg (for the egg wash)
  • brown sugar for sprinkling

Homemade Raspberry Jam:

  • 130g (1 + 1/4 cups) raspberries (fresh or frozen)
  • 2 tablespoons honey
  • 3 tablespoons water


  1. Pre-heat the oven to 200°C (400°F) and line a large baking tray with non-stick or grease-proof paper.
  2. Mix all flours in a bowl along with the cinnamon, bicarbonate and baking powder, and then rub in the butter.
  3. Beat the egg and add the milk and yoghurt and stir to combine. Add to the dry ingredients and mix until the ingredients come together as a dough.
  4. On a floured surface, roll out the dough until it is about 1/4 inch thick. Use a medium-sized round cutter and cut out nine circles. Place on the baking tray and wash them with a little beaten egg and then sprinkle a touch of brown sugar over the top.
  5. Bake in the oven for around 15-18 minutes until they are nice golden brown. Leave to cool on a wire rack.
  6. For the homemade raspberry jam: place the raspberries, honey and water into a pan and cook for around 25-30 minutes. Remove from the heat and allow to cool completely before using it (this will ensure that it is nice and thick). Spread over the cooled scones with a touch of butter or whipped cream. Enjoy!