Scones with clotted cream and blackberry jam

Hey Sweetie! These low-histamine scones with clotted cream and blackberry jam are perfect for a leisurely Sunday breakfast.

This recipe is

• vegetarian
• Suitable for a low-histamine diet

Preparation time

25 minutes

Ingredients for 2 servings

For the scones

• 120 g spelt flour
• 50 g butter
• 1 packet of cream of tartar baking powder
• 2 tbsp coconut blossom sugar
• 1 pinch of salt
• 120 ml milk or plant-based milk (1)
• 2 egg yolks

For the topping

• 60 ml cream
• 50g cream cheese
• 1 pinch of vanilla (1)
• 1 tbsp maple syrup
• Quick blackberry jam

Optional for the topping

• Organic Apricot Fruit Spread

preparation

• Mix and knead the ingredients for the dough, then roll out the dough to about 2 cm thick and cut out small flatbreads with a wide glass.
• Place the flatbreads on a baking sheet lined with parchment paper and bake in a preheated oven at 200 degrees for a good 10-15 minutes.
• Meanwhile, whip the cream to a firm consistency, then stir in the cream cheese, vanilla and maple syrup.
• Arrange everything on a plate and refine with the quick blackberry jam or the organic apricot fruit spread .

Our HistaFood tip

You can also enjoy the scones with savory toppings, for example with young Gouda cheese, cucumber and a fried egg.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.