Photo: Macadamia Nut and Berry Scones

Macadamia Nut and Berry Scones

These scones work well with many different flavor variations and textures. Fresh or frozen berries, chopped dates, or raisins are some tasty substitutions.

10-12 Scones

Updated: Wed, 04/04/2018 - 9:25pm


  • 2 cups whole spelt flour
  • ½ cup fine oat bran
  • ½ cup ground toasted macadamia nuts
  • 1 Tablespoon baking powder
  • Pinch of sea salt
  • ⅓ cup liquid coconut oil
  • ⅓ cup agave nectar + ¼ cup to drizzle
  • ¼ cup brewed tea
  • 2 teaspoons vanilla extract
  • ½ cup berries, chopped if necessary


  1. Preheat oven to 350°. Line a large baking sheet with parchment paper.
  2. In a large bowl mix spelt flour, oat bran, nuts, baking powder and sea salt.
  3. Combine oil, ⅓ cup agave nectar, tea and vanilla in a small bowl. Pour into flour mixture and stir gently.
  4. Add berries and stir to just combine. A few dry spots are fine.
  5. Scoop out ¼ cup batter into your hands, gently press flat on a clean surface and then place on the baking sheet. Leave about 2" between each scone. Bake for 15 minutes.
  6. Immediately after removing scones from oven, drizzle with remaining ¼ cup agave nectar.
  7. Let cool on baking sheet for 10 minutes, then transfer to cooling racks.
    Scones can be kept for a few days at room temperature or frozen for up to a week. Enjoy!