Strawberry Lemon Spelt Scones

Strawberry Lemon Spelt Scones

I have to admit I’m a teeny bit disappointed writing this post. Normally, every June, I happily skip through our Strawberry Week post chatting about our adventures picking fresh, Ontario strawberries at the local farm by our cottage. However, over at the farm, there’s nothing! Yup, that’s right. Zippo. After a long and cruel winter, the strawberries weren’t available until later this week. So instead of my hand-picked goodies, I picked up a local variety at our grocery store. The upside of that? No one whined about picking them.

Strawberry Scones

Photo by Maya Visnyei

I can be a bit of a, ahem, pain about picking strawberries. (I think I just felt my husband’s eyes roll.) The first day, when the three of us venture up to the fields, it’s always fun and games. By the third, fourth and fifth days, I’m dragging a whining and pretty anti-berry crew of pickers–Some I’ve bribed others receive totally unnecessary promises. But I can’t help myself. The season is so short at our farm so I try to get the most out of it. And by most I mean butt-loads of berries to hull and freeze.

Part of my normal picking crew looking for a way out….


Despite not having my berries, this recipe is a total home run. Instead of rich butter I’ve used coconut oil but, I’ve got to admit, you don’t sacrifice flavour. The chunky bits of strawberry are all you really need. Scarlett loves them as part of her breakfast. However, she didn’t buy into my idea of spreading mascarpone cheese on them. Instead, one morning, I found her rummaging around in the cabinet for something. When I asked what she was looking for she said, “You’ll see.” What did she pull out to top her scone? Nutella. Now, I realize this is not something to have each morning but, when schools ending and you’ve got the whole summer lying ahead of you, what’s a little chocolate spread between family (or berry-picking co-workers)?

Strawberry Lemon Spelt Scones


  • 2 cups spelt flour, plus extra for work surface
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1 egg, beaten
  • 1/2 cup milk, plus extra for baking
  • 1 teaspoons lemon juice
  • zest of one lemon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup diced strawberry
  • 1 tablespoon coarse sugar, optional


Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or silicone mat

In a large bowl, whisk flour, baking powder, sugar and salt.

With a fork, stir coconut oil into flour mixture until it is blended and creates a pea-size clumps.

Whisk together the egg, milk, lemon juice, zest, baking soda and vanilla extract.

Mix the milk mixture into the flour with your fork until just combined.

Roll the dough out onto a lightly floured surface and pat it into an 8 inch circle.

Cut into wedges and transfer to the prepared baking sheet.

Brush the top with a tablespoon of milk and sprinkle with coarse sugar, if desired.

Bake for 18 to 20 minutes, or until scones are golden brown.

Serve warm or cooled.

Store in an air tight container in the refrigerator.

Scones Prep

I love eating these with a heathy spread of mascarpone cheese. So does our photographer Maya. We think we’re genius’ for using it since it’s like clotted cream. You don’t have to use it, but you’ve gotta admit it was a good idea.

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  1. yummy, delicious and more then healthy. i loved the idea.. i mean it’s new and really nice recipe to me. thanks a bunch for sharing Laura Dear.

  2. Sarah Jane
    July 24, 00:27 Reply

    Hello, Laura! I just made these scones for a late-night snack, and I believe you left out a step in the directions–adding the strawberries! I added them while combining the two mixtures, and they turned out great! Thanks!

    • Laura Keogh
      July 25, 23:27 Reply

      Oh my gosh, Janie! Thank you so much for catching that! I’ll go edit the post now. Can you believe I forgot the strawberry step? I should really drink more coffee when I write a post. So glad they turned out great. They’re one of my favourite recipes. Thanks!

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