In The Country and Healthy Scones

It was a long weekend here last weekend in honour of the Queens Birthday.  I decided to rent a place in the country so we could get away and enjoy some fresh air and relaxation.  Usually I’d let the long weekend creep up and leave it to late to organise a getaway…but was determined not to this year!

The weekend was cold but wonderful. We stayed in a beautiful spacious property that was a sheep farm down a gravel road in the middle of nowhere.  Shane the owner greeted us on arrival and took us on a tour filling us in on the property, his irish background and history. 

We ate all weekend, built a fire in the firepit out back, went for walks, read books and magazines, played games, made damper.  Damper is a traditional Australian soda bread prepared by swagman, drovers, stockman and other travellers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire. Damper is an iconic Australian dish. It is also made in camping situations in New Zealand, and has been for many decades.

At night it was very dark and quiet, it was amazing how bright the stars shined.

My sister and her daughter making Chocolate Ripple Cake.

I took my countertop pizza oven for an easy DIY lunch on Sunday afternoon.  I don’t bother making pizza dough, I use large pita bread instead..easy and delicious.

Hayley and her cousin Amy making scones for afternoon tea on the deck and the homely farmhouse kitchen.

Cooking the damper in the fire pit.

Sitting out at night around the firepit enjoying the sunset.

Of course one of the joys of visiting the country is enjoying country cooking and scones rate number one in my book.

This recipe is for a healthier scone, you can’t taste the difference but there is no butter or sugar in these scones.  Use whatever flour you like.  I used white spelt flour but you can use wholemeal spelt flour, wholemeal plain flour, normal white flour if that’s what you like.

Makes 7-8

Preheat your oven to 220 degrees.

2 cups white spelt flour or whatever flour you choose, plain not self raising.
2 tsp baking powder
1 tablespoon honey
1/4 cup rice bran oil
3/4 cup milk (I used lite milk)

Sift flour and baking powder into a bowl and create a well in the centre.  Whisk the honey in the oil until it dissolves. Pour into the well along with the milk. Mix with a blunt knife until you  have a soft dough.

At this stage you can leave them plain or add sultanas, dark chocolate chips, blueberries, dates, whatever takes your fancy.

Sprinkle some flour on your bench and knead dough very lightly (you don’t want tough scones by overkneading). Cut scones out with a round cutter and place on a baking paper lined oven tray close together.  Brush the top of the scones with a little milk, place in the oven and bake for 12-14 minutes until risen, golden and cooked inside.

In keeping with the spirit of health, I served my scones with 100% fruit rhubarb and berry jam and lite greek yoghurt to replace the cream.

Catherine x


  1. tina @ colourliving

    You always have such nice family gatherings.

    I love the photos, particularly the ones showing hands handling food and the camp fire!!! Just gorgeous.

    I actually really like scones with cream and strawberries. Have it about once or twice a year as a treat. Might stick to the original:-))

    Lovely post x

  2. Anastasia

    What a great getaway Catherine – love our beautiful countryside…great photos! I bet it was cold though! That camp fire sure looks inviting – the damper was a great idea although Ive never tired it myself! Scones are delicious too – I must admit mine are never as crumbly and soft as they should be…there must be a trick I havn’t mastered yet as mine come out more like Rock cakes.

  3. Lauren

    What a gorgeous weekend! I'm like you, I always save things for too late and then we rationalize and think, "Oh, we're too busy/tired/whatever to go away for the weekend!" But you've inspired me!

    Gorgeous photos, dear! XO

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