Unbaked scones cut into eight triangles.

Vegan wholegrain scones with strawberry bay leaf jam

  • Author: Sophie Mackenzie
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 8 1x



2 cups whole spelt flour

1 tbsp. baking powder

2 tbsp. cane sugar

1/2 tsp. sea salt

6 tbsp. cold vegan butter

3/4 cup vegan milk


  1. Combine the flour, sugar, baking powder, and salt together in a bowl.
  2. With your finger tips, lightly rub in the cold butter until the dough resembles crumbs.
  3. Pour the milk into the dry mixture and quickly mix  with your hands until the dough just comes together. It will be pretty wet.
  4. On a lightly floured surface pat the dough into a 4 cm (1 1/2 inch) thick round. Cut into 8 wedges.
  5. Arrange scones on a parchment lined baking try. Bake in a 230 C (450 F) for 10-12 minutes or until golden
  6. Serve warm with strawberry jam


To make the Strawberry Bay Leaf Jam combine – 2 cups mashed strawberries |  4 tbsp. cane sugar | 2 bay leaves | 1 tsp. Pomona’s Pectin | 1 tsp. calcium water |

Begin by combining the sugar and pectin together. Next,  make the jam by combining the fruit, bay leaves and calcium water together. Bring the mixture to a boil and add the sugar and pectin. Stir vigorously for 2 minutes until the pectin is dissolved. Remove bay leaves. Either jar the jam or store in the fridge once cooled.