Ingredients (makes 15):
- 500 g white spelt flour
- 2 heaped teaspoons baking powder
- 1 pinch cocoa powder
- 1 tablespoon brown sugar
- 125g soft butter
- 2 eggs
- 1 pinch grated nutmeg
- 1 teaspoon salt
- 250g greek yoghurt
Preheat oven to 200º C.
Put flour, baking powder, cocoa powder, sugar, nutmeg and salt in a large bowl. Add knobs of butter and work the dough with your fingers until crumbly.
Mix eggs and yoghurt and add the mixture to the crumble. Stir with a spoon until it's just blended. Knead dough briefly with a bit of extra flour, then roll out about 4 cm thick.
Cut out with a cookie cutter (Ø 5,5 cm) or a large thick glass.
Now put scones on 2 baking sheets lined with baking paper. Glaze with some soy cream if you like. Bake in the oven about 15 minutes until golden brown.
Serve with strawberry jam and whipped cream.