If you are like me and love spelt flour, and want to use spelt flour for almost everything, then check out these scones. They are perfect to whip up on a cold winter’s day when you are at home taking it easy.
My original recipe for scones is definitely a keeper, and I’ve now passed the recipe on to lots of friends and family. But if you are looking for a healthier, lower gluten alternative then these fit the bill.
They still have a small amount of wheat flour to keep them light. You also require less milk. The overall texture is still lovely and soft and I believe they can still impress anyone.
2 cups spelt flour, white or wholemeal
1 cup self-raising flour
1 teaspoon bicarb soda
1 teaspoon salt
60g cold butter, cubed
1 cup full cream milk or buttermilk
Preheat the oven to 230 degrees Celsius. Grease or flour an oven tray or put down a sheet of baking paper.
Sift the flours, bicarb soda and salt together in a mixing bowl. With cold hands (run them under cold water for a minute) rub the butter into the flour until the flour resembles coarse breadcrumbs.
Make a well in the centre and add the milk. With a knife, mix until the dough comes together. Empty out on to a floured work surface and knead and pat gently into a round about 2cm thick. Flour a scone cutter and cut out rounds, making sure to press down and pull up in one movement – do not twist.
Place scones close together on the tray and brush tops with milk. Bake for 10-15 minutes or until golden. Serve while warm with jam and cream.