Spelt Flour Scones
These spelt flour scones are a healthier English scone, perfect for afternoon tea. Scones with wholemeal spelt flour are light and airy, higher in fibre and more nutritious.
Equipment
- baking tray
- 5 - 7cm cookie cutters or can make triangular scones if preferred
Ingredients
- 150 g wholemeal spelt flour
- 2 teaspoon baking powder
- 25 g butter ideally room temperature
- 1 egg
- 3 tablespoon milk
- 1 tablespoon sugar optional
Instructions
- Lightly grease a baking tray. Preheat the oven to 220 degrees (200 fan)
- Add the flour to a bowl and stir in the baking powder.
- Add the butter to the flour and using a blunt knife, cut the butter into small pieces in the bowl.
- Rub the pieces of butter into the flour with your fingertips. It'll only take a couple of minutes as the ratio of butter to flour is quite low. Give the bowl a gentle shake, if there are any remaining pieces of butter they'll come to the surface and you can rub them in. The mixture should look like brown breadcrumbs.
- In a small bowl or jug, beat the egg and stir in the milk.
- Make a dip in the flour mixture and pour in the egg. Gently mix with the knife until the mixture starts to come together. If it's not starting to stick together, add a splash more milk.
- Bring the dough together into a ball with your hands and place on a floured board or worktop.
- Gently flatten the dough with your fingers until it is about 2 - 2.5cm thick. Cut out the scones with a cookie cutter. Gently bring together the offcuts to cut out the remaining scones.
- Place the scones on the greased baking tray and bake for 12-15 minutes until golden brown. If necessary turn the tray partway through baking - the oven is very hot so the scones will burn easily.
- Cool on a wire rack and enjoy whilst they are fresh - ideally still warm from the oven!!
Nutrition
Calories: 176kcalCarbohydrates: 22.2gProtein: 6.9gFat: 6.8gSaturated Fat: 3.3gFiber: 2.6gSugar: 3.5g
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