Scones are a perennial favourite said to have originated in Scotland back in the 1500's. They conjure up images of little old ladies enjoying Devonshire tea while discussing their latest crochet designs. Regardless of who you are, you can't argue with the fact that they are a delicious afternoon (or morning) treat!
This recipe is a dairy-free version using spelt; a highly digestible relative of wheat. Here I have served these scones alongside cream infused with honey and lavender, however, for a completely dairy-free version you can serve them with dollops of sweetened, whipped coconut cream. You can, of course, stick with traditional jam if you prefer.
HONEY LAVENDER CREAM
*I used rice bran oil, however, you can use any unrefined oil that you prefer.
*You can use any nut milk, such as macadamia milk or coconut milk.
*You can use white vinegar in place of the apple cider vinegar.
*The key to light and fluffy scones is to avoid over-mixing.