Scones
- Spelt -
Before you begin
These traditional scones are a delicious, easy to bake treat. Check out our variations.
Get Ready
Use a flat oven tray, lightly greased and dusted with flour.
Pre-heat the oven to 180 C
For the Scone mix: - 12 scones
225 g White Spelt flour
(or wholemeal or 50/50)
2 1/4 tsp. baking powder
25 g sugar
100 g sultanas
1 egg & milk to measure 100 ml
Variation:
Instead of sultanas, try crushed chocolate,
cranberries, chopped dried fruit or top with crushed nuts.
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Click here for the cheese and onion scone recipe.
Mix and Bake
Mix
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Measure the flour and baking powder into a mixing bowl.
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Add the butter or margarine and rub in using your fingertips or a low mixer setting until the mixture resembles fine breadcrumbs.
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Stir in the sugar, the sultanas. (Variation: add the crushed chocolate pieces, the cranberries or other chopped dried fruit.)
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Weigh and mix the egg and milk in a cup with a fork and stir most of it into the dry ingredients, leaving enough to brush the scones before placing them into the oven.
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Mix the liquid and flour into a soft dough.
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Turn out onto a lightly floured surface and knead gently.
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Roll out or using your hands press out the dough into a 1 cm thick slab.
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Cut into rounds using a cutter or a knife, whatever you prefer, and place evenly spaced on the prepared oven tray.
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Brush lightly with the leftover milk & egg mixture. (Add any topping of the variations)
Bake
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Bake in the pre-heated oven for about 15 minutes or until golden brown and firm to touch. I like to turn my tray halfway through, depending on your oven's even bake.
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Remove from the oven and place the scones on a cooling rack.
Store
Once cooled scones are best stored in an airtight container or frozen to keep them fresh for another day.
