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
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.
Serve warm with cashew nut butter and a sprinkle of sea salt.