These scones are light, moist, and very simple to make. Perfect for weekend brunch!


  • 3 cups of wholemeal spelt flour
  • 3 tsps baking powder
  • 4 large tablespoons of Raglan Coconut Yoghurt
  • 1 grated carrot
  • Half a cup of water
  • Generous handful of pumpkin seeds
  • Fresh rosemary, chopped


  1. Combine ingredients, adding more water if needed to get the mixture to a nice, kneadable texture. Knead it all through until there are no lumps. Form into scone shapes on a lined baking tray. Top each scone with a spring of rosemary, and bake in the oven on 200C for approx 15 minutes, or until a fork comes out clean.
  2. Serve warm with cashew nut butter and a sprinkle of sea salt.

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