Preheat the oven to 180°C (160°C fan) and line a baking tray with parchment paper.
In a large bowl mix together the spelt, almonds, baking powder, baking soda and salt. Add the butter and using your fingers or a pastry blender rub in the butter until the mixture resembles breadcrumbs.
Stir in the caster sugar and in a small bowl mix together the buttermilk and the mincemeat. Add to the flour mixture and mix gently together to form a soft dough.
Turn out onto a lightly floured work surface and knead lightly together until smooth. Press the dough into a flat round, about 9-inches in diameter.
Cut the round into 8 triangles and place onto the prepared baking tray. Brush the scones with a little milk and sprinkle over the almonds and a little demerara sugar if using.
Bake in the preheated oven for around 15 minutes until golden. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool further. My preference is serve these whilst still a little warm with a little butter.