Chilli Scones with Turmeric and Cardamom

Well, she did it. My awesome Mum completed all 26.2 miles of the New York Marathon. It was emotional for all and we are so proud of her. I’m still recovering from our New York trip, trying to beat this jet lag but mostly giving into it and having a few lazy days with much tea. There will be a full NYC post up shortly, so more about it then.

For now, I’ll leave you to enjoy these fragrant scones that I knocked up a couple of weeks ago. They come together quickly and are packed full of aromatic flavours that take me back to our time in Sri Lanka. Lightly spiced, with a subtle hint of sweetness from the cardamom. Just the ticket for sleepy mealtimes.  Happy Monday ya’ll.

Chilli Scones with Turmeric and Cardamom //

Chilli Scones with Turmeric and Cardamom //

Chilli Scones with Turmeric and Cardamom //

Chilli Scones with Turmeric and Cardamom (v) 

Recipe adapted from Will Frolic For Food


200g spelt flour
1 tbsp baking powder
1 teaspoon turmeric
1 green chilli
¼ tsp freshly ground cardamom pods (the seeds from about 3-4 pods should be enough)
3 tbsp (¼ cup) melted coconut oil
pinch Himalayan pink rock salt
125ml hot water



Preheat oven to Gas Mark 4 / 175 C

Cut open the cardamom pods and grind the seeds in a pestle and mortar.

Finely chop and de-seed the chilli.

In a bowl, mix all dry ingredients and the chopped chilli.

Add in the melted coconut oil and hot water, mix to form a dough. Add more water if needed.

Roll out dough about ¾ inch thick. Using a cutter cut out circles and place them on a lined baking tray

Bake in oven for 20-25 mins, turning halfway through, until lightly golden on top

Chilli Scones with Turmeric and Cardamom //


Chilli Scones with Turmeric and Cardamom //

Chilli Scones with Turmeric and Cardamom //

Chilli Scones with Turmeric and Cardamom //

Wild Garlic Scones

I know I say this a lot, but seriously where has this week gone? Time is going by at an alarming rate at the minute, I want to grab it by the reigns and pull it back, ever so slightly, to a gentle trot. My weeks are all blurring into one and it’s gonna be half way through the year in no time.

It’s been glorious in the South West this last week, blue skies and sunny days. Fields of green everywhere. Longer evenings, filled with music, friends and food outdoors. The kinda week you want to put in a bottle and keep forever. Long walks and fresh air make me the happiest. This life we lead on the water is a good one.

Spring is so refreshing, to see the end of the long winter. New life in the fields, lambs bounding around each other. Fresh vegetation blossoming and sprouting, ready for another British summer. Wild garlic taking over the woodlands, like an army surging over land.

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Wild garlic is taking over my home county right now. Wafting its smell through the wind. On a run earlier this week, we stopped and foraged a big bag of it. What followed was two days of wild-garlic-in-everythannnggg-meals. From pesto, to infused oils and then to these scones. These scones are packing a punch full of flavour, perfect lunch addition or afternoon snack. Keep those vampires away. nb these scones are not recommended before a hot date – just saying.


Wild Garlic Scones (v)

Makes 6-8 scones


170g organic rye flour
40g organic wholemeal flour
100ml almond milk
5 wild garlic leaves (washed and patted dry)
5 tablespoons coconut oil
Handful of rolled oats
1 teaspoon baking powder
1 teaspoon black pepper
Pinch of sea salt



Preheat the oven to Gas Mark 4 / 180 C

In a bowl, sift together the flours, baking powder and salt/pepper. Mix to combine.

Roughly chop the garlic leaves and add them into a food processor along with the dry ingredients.

Add the coconut oil to the mix and pulse for 30 seconds.

With the motor running, slowly pour in your milk. The mix should start to form a dough. Add a touch more milk if necessary.

Scoop out dough and place on a floured surface. Pat down into a firm circle shape, about 1-1.5 inch thick.

Using a knife, cut the dough into even pieces.

Place scones on a lined baking tray, spread apart slightly.

Bake for 15-20 mins, until they start to brown at the edges. Remove from oven and leave to cool. Spread with pesto, coconut oil or any other tasty treats.

Wild garlic Scones

Wild Garlic Scones