Fig, Date and Hazelnut Cardamom Spelt Scones

2 May

The Washer Up demanded scones yesterday. Yes, actually demanded I make scones. He pouted and said “I want scones” in a little boy stamping feet type way. Very strange behaviour indeed.

I obliged but decided I would try to veganize the recipe as he would only eat one and then I would be left staring at the rest, trying not to eat them. Veganizing scones is a little bit strange, I know. The whole point of scones is that they are buttery, and stuffed with cream and jam. These are a little bit different. They have roots in moorish Andalucia rather than a Devonshire tea room. That’s my excuse anyway.

I went to the weekly market in Alhaurin last Thursday with my friend Caroline. She told me about the amazing Frutos Secos stand there. They sell all sorts of dried fruits, nuts, seeds and herbs for reasonable prices. I wanted to get some dried figs for this pizza and needed some more pine nuts for our weekly favourite, this recipe.  I couldn’t resist taking a picture of these beautiful fresh garlic on the veg stall next door too.

I bought, figs, dates, hazelnuts, pine nuts, and Moscatel raisins. They also sell this lovely local fig bread/cake (below left) that we used to serve at the restaurant with the  chicken liver pate.

You can see where I am going with this now can’t you. I had some figs left over from the pizza recipe as well as the dates and hazelnuts. Cardamom seemed to go well with all those flavours but it could have just as easily been cinnamon. The Moscatel raisins would have been nice too.

A lot of the vegan scone recipes I looked at used olive oil or a butter replacement. I would definitely like to try it with olive oil next time, maybe in a savoury version of the scone with some fresh rosemary but I wanted this to be sweet. I went with coconut oil as my choice of fat as it has a slightly sweet coconut flavour and a buttery texture when it’s cold out of the jar. I wanted to see how it behaved in baking too. It turned out really well. You don’t miss the butter at all.

Fig, Date & Hazelnut Cardamom Spelt Scones

Makes 6 (easily doubled), vegan, wheat-free

Prep time: 10 mins Cooking time 15-20 mins

  • 220 gr wholemeal spelt flour (or any flour)
  • 2 tsp baking powder
  •  1/4 tsp salt
  •  1 tsp ground cardamom (or cinnamon)
  • 4 tbsp cold coconut oil (or very cold butter/ replacement, diced or olive oil)
  • about 75 g-100 gr dried figs & dates roughly chopped
  • 30 gr hazelnuts, roughly chopped
  • the zest of half an orange
  • 1 tbsp honey or agave syrup
  • 115 ml oat milk (or other milk)
  • 1/2 tsp cider vinegar

Preheat oven to 200 C and line a baking tray with parchment.

In a large bowl, mix together the flour, salt, cardamom and baking powder. Rub the coconut oil/butter into the flour with your fingertips until it resembles crumble mix. Then stir through the dried fruit, nuts and orange zest.

In a small bowl whisk together the honey, oat milk and cider vinegar and add this to the flour bowl. Stir together until just combined and clumps start to form, don’t over work  it or the scones will be tough.  Bring this together with your hands to make a ball.

Flour your worksurface and tip the dough out. Using you hands, pat this into a disc about 2 or 3 cm thick. Cut out circles using a floured cutter and place gently on the baking sheet. Do not push down or flatten. You will have to remould the excess dough into a 2-3 cm thick disc a few times to cut out all the scones.

If you like you can gently brush the tops with some oat milk and a sprinkling of sugar. Bake in the centre of the oven for about 15-18  minutes until golden brown and cooked all the way through.

Leave to cool slightly then serve warm or at room temperature with some butter/replacement.

These would be nice with my Arabian Fig Jam too, if only we hadn’t eaten it all. Roll on summer and the glut of fresh figs, I can’t believe I don’t have any jam!

24 Responses to “Fig, Date and Hazelnut Cardamom Spelt Scones”

  1. May 2, 2012 at 3:34 pm #

    finally i have a recipe which i can try as i have all the ingredients except for cider vinegar and hazel nuts. but will substitute balsamic vinegar & almonds.

    thanks for sharing the recipe.

  2. Three Well Beings May 2, 2012 at 6:30 pm #

    Natalie, I laugh a little at myself because sometimes I’m concerned that my comments to you won’t sound sincere! I almost gush. LOL! But there is a reason…I just adore your typical ingredient list! I love the figs, dried fruit, nuts, different flours etc. and you are the only person I know who uses them so frequently. Even in my family I’m kind of the “loner” with these tastes. I tend to crave a recipe like this one, and I don’t care at all about a traditional scone. So I have quite a file by now of your recipes. I think you need to pubish a cook book! This is a must…I will have made it before the weekend!! Debra

    • foodblogandthedog May 2, 2012 at 6:40 pm #

      Thanks Debra! I really want to do downloadable ebooks on my blog but need some help in the tech department, I am clueless and I’m always cooking or photographing so no time to learn! Hope you enjoy the scones even if no one else does!! 😀

  3. thekalechronicles May 2, 2012 at 6:40 pm #

    These look so yummy — and healthy, too. I like your flavoring choices.

  4. frugalfeeding May 2, 2012 at 6:41 pm #

    Oh my! Those look seriously amazing. I adore cardamom in baking – what great ingredients. Fantastic.

  5. Caroline May 2, 2012 at 8:36 pm #

    What a unique flavor combo for the scones…these sound great! Love the last shot with the butter spread on top. 🙂

  6. Rufus' Food and Spirits Guide May 3, 2012 at 4:16 am #

    We love cardamom in desserts and figs are fantastic. Thee look great.

  7. tony ward May 3, 2012 at 9:40 am #

    These look amazing guapa. I’m gonna give it a go as the weather is wintery now (Cape Town winter, not the real thing!) and this recipie makes me think of lamumba caliente, don’t know why ! Is the washer up safely back at his sink now…cheek demanding attention like that !! xx

    These look amazing guapa.I’m going to give it a try !! Its into winter here now (Cape Town winter not the real stuff).
    These make me think of lamumba calientitos(dont know why), wish me luck.
    Is the wssherup safely back in the kitchen now ?? xx

    • tony ward May 3, 2012 at 9:41 am #

      OMG don’t know whats going on here !! Its raining maybe the damp got in !! xx

  8. Lucy May 3, 2012 at 10:02 pm #

    Never seen scones like these before – pity because they look delicious!

  9. Big Hungry Gnomes May 4, 2012 at 2:37 pm #

    These scones sound so interesting and so delicious. I love that you have taking something which is very much an English classic and made it into something very exotic and indulgent. Thanks for sharing the great recipe

  10. Kiri W. May 4, 2012 at 5:02 pm #

    Wow, this seems like an extraordinary combination of wonderful ingredients 🙂 I adore dates and figs. Very nice!

  11. Rosemary May 4, 2012 at 6:24 pm #

    These scones sound great, and what a lovely market you visited, wish I had one near me!

  12. kellieanderson May 6, 2012 at 7:06 pm #

    This is definitely on my to-bake list. Although I’m not a vegan we tend to eat that way much of the time for meals, but I must say I rarely bake anything vegan except pie crusts (olive oil). This is all about to change. A sucker for anything with cardamom too. I have something cardamomy on my blog right now, but it’s got salmon too!

  13. Isabelle @ Crumb May 7, 2012 at 5:03 am #

    I totally feel like stamping my feet and pouting too… those scones look delicious and I want to eat some right now, but it’s much too late to be baking a batch! 🙂 Love the combination of fig and hazelnut. Yum.

  14. peasepudding May 7, 2012 at 9:29 am #

    I could forgo the jam and cream for these scone, they sound a perfect combination of flavours

  15. Just A Smidgen May 9, 2012 at 3:32 am #

    I didn’t realize spelt flour was vegan.. and I have coconut oil as well! I love this blend of flavors and think it’s just an awesome recipe!! Lucky Washer Up!!

  16. Olivia May 10, 2012 at 4:10 am #

    My mom is a huge fan of scones and this sounds amazing to make for her for Mother’s Day–or any day really! I also have a friend who is GF and I may try this with different flours to help fit into her diet. Thanks for sharing, looks so yummy!

  17. The Savvy Sister May 15, 2012 at 11:29 pm #

    Can’t wait to try this (thanks for re-posting Kellie!)

  18. VogueVegetarian May 17, 2012 at 7:36 am #

    Thank you for baking with whole grains! I love that your recent recipes include all whole grain flour, no all purpose. I am really excited to try this one. I tried the braided spelt bread and it was awesome!

  19. R Taylor November 8, 2012 at 1:20 pm #

    Mmmmm… it looks so tempting! I cannot imagine the taste of fig in a scone though. LOL. I like the recipe, I should try it soon. Thanks for sharing!

  20. BakingMad May 27, 2013 at 7:43 pm #

    I was trawling the net for a spelt scone recipe and i am so glad I found your blog. I made these straight away with a bit of adjustment to the fruit and nuts and everyone was blown away when they tasted them – even my sons! I’m now browsing your other recipes and planning an evening baking in the kitchen.


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