Mixed Berry Scones - Dairy Free, Egg Free

*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).

Baking with spelt flour is a real treat if you are accustomed to baking with regular all purpose wheat flour. Spelt flour is a low gluten, high fiber flour, that has a slightly darker colour, and much more rounded and deep flavor than regular wheat flour. The texture is lighter and less elastic, making it perfect for light and airy baked goods like these scones. I personally find that spelt flour is lighter on my stomach than regular flour. And if you’re in the market for a bag of spelt, Hockley Valley is the cream of the crop.

This stack of mixed berry scones looks absolutely delicious, and would make an ideal breakfast, afternoon snack, or even dessert. Serve them warm with jam or your favorite spread for an extra special treat.

This recipe is ready - from mixing the flour to pulling it out of the oven - in 30 minutes or less! That’s one of the things I love about no knead scones; they are very forgiving and don’t require much elbow grease. These scones are loaded with chunks of fresh fruit which keeps the interior moist and flavorful.

Brushing the tops of the scones in maple syrup, then sprinkling on turbinado sugar (a grainy, crystal-like sugar often found at coffee shops) gives the tops a caramelized, crunchy layer that turns deep brown in the oven.

What to read next? Be sure to visit my landing page of allergy friendly CAKES AND CUPCAKES. Click the link below!

No Knead Mixed Berry Scones - Dairy Free, Egg Free

The scones are pre-cut when raw, then baked all together as one in the oven. This allows the center to stay moist while the outside develops a crunchy crust, as it keeps the moisture in. It also gives them a nice raw edge on each side.

Ingredients for No Knead Mixed Berry Scones - Dairy Free, Egg Free

• 3 cups Hockley Valley spelt flour

• 1/4 cup powdered sugar

• 1/4 tsp sea salt

• 2 tbsp. baking powder

• 1/4 cup olive oil

• 2 tbsp. coconut oil

• 1 cup chopped strawberries, green tops removed

• 1/3 cup raspberries

• 1 cup blueberries

• 3/4 cup water

• 2 tbsp. maple syrup

• 1 packet of turbinado sugar (or 2 tsp)

How to make No Knead Mixed Berry Scones - Dairy Free, Egg Free

1. Preheat the oven to 400F and line a baking sheet with a silicone baking mat or parchment paper.

2. Add the Hockley Valley spelt flour, powdered sugar, sea salt, and baking soda to a medium mixing bowl and mix well.

3. Drizzle in the olive oil and mix it up with a fork so that it creates little pea sized clumps.

4. Add the coconut oil and cut it in with a fork to form little pea sized chunks.

5. Fold in the berries. They should be well coated in flour.

6. Add the water and fold until well mixed. It should form a ball of dough. Ensure there are no dry patches of flour.

7. Turn the dough out onto the parchment paper and form it into a rough circle, about 8 inches in diameter.

8. Use a knife or a pastry cutter to cut the dough into 8 equal wedges.

9. Brush the maple syrup on top, then sprinkle on the sugar.

10. Place in the center rack of your preheated oven and bake for 18 - 20 minutes, or until golden brown on top.

Makes 8 scones

SUGGESTED RECIPE: After making a delicious batch of scones, check out my Oatmeal with Caramelized Bananas recipe

If batch-baking to freeze, allow the scones to cool completely and then wrap each one individually before freezing. To defrost, unwrap them and place on a baking sheet. Bake at 350F for 8 - 10 minutes or until thawed.

If you enjoyed this recipe, be sure to check out my other Hockley Valley spelt flour recipes, like these Poppyseed Egg-Free “Eggy” Buns, or these delightful Dairy Free Homemade Donuts.