
http://www.care2.com/greenliving/velvety-spelt-scones.html
Velvety Spelt Scones

By Melissa Breyer, Senior Producer, Care2 Green Living
Healthy scones may sound like a cruel oxymoron, but by strategically swapping out some of the refined ingredients for more wholesome ones, healthy and delicious scones can indeed be yours. In this recipe for spelt scones, whole spelt flour and buttermilk are used in place of white flour and cream, and the result is as crumbly and velvety as anyone could dream a scone to be.
I don’t know what it is about spelt, but I’m just mad for it and have been adding it to everything I bake recently. Slightly nutty, this ancient grain is high in fiber, more protein-rich than typical wheat, higher in important B vitamins, and makes for such a tender texture.
This is a very basic recipe, quite amenable to additions. Currants are classic, but dried cherries or blueberries can be a nice surprise. Savory flavors work well too if you omit the sweetener and vanilla. Rosemary and sea salt? Yum.
INGREDIENTS
2½ cups whole organic spelt flour
½ cup Sucanat (see the Care2 Directory of Natural Sweeteners for more about Sucanat or alternatives)
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
6 tablespoons unsalted butter, softened
1 organic egg
½ cup organic buttermilk
1 teaspoon pure vanilla extract
1. Preheat oven to 400°F and line an ungreased baking pan with parchment.
2. Combine the spelt flour, Sucanat, baking powder, baking soda, and salt in a large bowl. Add the butter and with a pastry blender or two knives, cut the butter in until it is well combined and resembles course crumbs.
3. In a separate bowl, lightly beat the egg and whisk in the buttermilk and vanilla. Add to the flour mixture and gently combine.
4. Drop the mixture into eight balls on to the baking pan several inches apart (they expand!).
5. Bake until golden, from 17 to 20 minutes, or until a tester comes out clean when inserted in the middle.
More on Desserts (305 articles available)More from Melissa Breyer (125 articles available)
7 comments
add your comment »
- Susan Caporn-march says
- May 7, 2008 5:22 PM
Everything in moderation. If the butter, milk etc. are organic and fresh why not eat these scones and enjoy life. It is the way we perceive what we eat that has a positive or adverse effect on us but having the luxury of being able to choose organic or non organic is a true blessing.
- A George Mertz says
- Mar 14, 2008 10:01 AM
I make my own kefir from organic milk so I substituted that for the organic buttermilk. The scones came out very light and tasted great! Thanks for this recipe.
- Melanie M. says
- Feb 28, 2008 7:29 PM
I second that on having a vegan version! When there are so many wonderful things that we can put in our bodies, I don't understand why we would use fatty animal products in our cooking. More of the recipes should at least have vegan alternatives.
- Jeannine Mainville says
- Feb 28, 2008 11:56 AM
Buttery scones and eggy lemon curd....sounds like a heart attack to me!







Annie B.
Melissa
Jana
Kelly
Lily
Terri
Heather L.
Lynn
Carl
Betsy
Cait
Avery
The Gallands
Eric
Andrew
Deepak


