Spelt Scones


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.


Spelt Scones

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.



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