Scones with Activated Flour

This is one of our family favourites, because it’s simple, sugar-free and yumm!

Nothing beats a scone with raisins, homemade butter and lemon curd. We have given the traditional scone recipe a Nourishing Traditions’ twist and have activated the flour component of the scones dough with yoghurt, 24 hours before it hits the oven. But now you may wonder why it is important to “activate” the flour?

Activation of grains, nuts and seeds has become routine in our home and food preparation is done often 24 hours before we eat them.


  • Improves nutritional benefit.
  • Neutralises phytic acid. 
  • Gluten and other difficult to digest proteins are broken down into simpler compounds.
  • Enzyme inhibitors are neutralised.
  • Increases vitamin content.
  • Softens the grains and results in a light dough often indistinguishable from one made with white flour.

A lot of diseases (leaky gut, gluten intolerance etc.) can be traced back to our western style of processed foods. Activated grain products are not often commercially available and we need to relearn a skill that has been lost through the generations. But I am here to help you on that journey step by step 🙂

When we run fermentation workshops on the farm participants often tell us they were unsure what “activation” of grains is supposed to mean and how the consistency should look like. Many have long been interested to give it a go, but it’s hard to learn from an online recipe, let alone finding a good one. Texture and feel is so important to get a great result.
That’s why I have created this video to show you just how easy it is and that the result is a great scone.

Below is the list of ingredients. Please view the video for the method.

3 cups wholegrain flour, wheat or spelt or a mix of both
1.5 cups natural, unsweetened yoghurt (make your own with our probiotic culture)
6 tsp baking powder (we make our own with 2 Tbsp cream of tartar, 1 Tbsp baking soda, 1 Tbsp cornstarch)
1/2 tsp salt
1 cup frozen and grated butter. Simply freeze the butter and grate while still frozen. This gives the best result in the dough.
1 cup organic raisins, dried figs or other dried fruit. For savoury muffins you can use an additional 1/2 tsp salt and ham and cheese for example.

Beautiful backdrop at KoruKai Herb Farm to enjoy this scone with homemade butter and lemon curd.

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