Recipe sourced from

Yields 10 pieces


Elderflower Lemon Scone

  • 2 cups light spelt flour*
  • ¼ cup coconut sugar
  • 1 Tablespoon baking powder
  • 2 teaspoons arrowroot powder or cornstarch
  • ¼ teaspoon sea salt
  • ¼ cup solid coconut oil
  • ¾ cup coconut milk**
  • 1 teaspoon vanilla extract
  • 2 Tablespoons elderflower blossoms
  • Zest of a lemon


  • 3 cups ripe strawberries
  • 1 Tablespoon honey or maple syrup
  • Elderflower blossoms
  • 1 batch coconut whipped cream


Elderflower Lemon Scone

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Add the flour, sugar, baking powder, arrowroot, and salt to the bowl of a food processor. Blend to combine, and then add the coconut oil. Pulse until the coconut oil is cut into small pieces and the mixture looks slightly sandy.

    2 cups light spelt flour*, ¼ cup coconut sugar, 1 Tablespoon baking powder, 2 teaspoons arrowroot powder or cornstarch, ¼ teaspoon sea salt, ¼ cup solid coconut oil

  • Move the flour mixture into a mixing bowl. Add the coconut milk, vanilla, elderflower blossoms, and lemon zest. Stir with a wooden spoon until just combined. The dough will be a little wetter than scone dough usually is, but that’s normal.

    ¾ cup coconut milk**, 1 teaspoon vanilla extract, 2 Tablespoons elderflower blossoms, Zest of a lemon

  • Take the dough out of the bowl and use your hands to form a rough ball, then place it on the prepared baking sheet. Press down with your hands to make a circle of dough that’s about 2″ high. Use a light hand to keep the coconut oil from melting.

  • Bake for 30-35 minutes, or until golden in color. Let the scone cool on the baking sheet for 15 minutes before gently placing it on a rack to cool completely. It will be delicate while it’s still warm.

  • Once it’s cool, cut it in half with a serrated knife. Use about half of the whipped cream and a third of the strawberries as filling in the center, and sprinkle some more elderflower blossoms over it. Place the other half of the scone on top and then add the remaining cream and strawberries. Top with extra blossoms, and serve right away.

    3 cups ripe strawberries, elderflower blossoms, 1 batch coconut whipped cream

Strawberry Topping

  • Wash the strawberries and remove the greens. Cut them in halves or quarters, depending on how big they are. Place the berries in a bowl with the honey and stir until they’re coated.

    1 Tablespoon honey or maple syrup, 3 cups ripe strawberries

Notes from the Author

* Since this is a dessert, I wouldn’t use more than half whole spelt flour. I use a similar base recipe for biscuits with whole spelt, but it will be a little tougher than if you just use light spelt.

** Mix a little bit of the water from the canned coconut milk in with the cream to get the same consistency of whipping cream for your coconut milk in this recipe.