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.
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8 comments
add your comment »Hi Melissa
Can you translate your measures to grams please! I am not familiar with cup measures so am a bit lost ...!
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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.
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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.
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Keep up the articles about the amazing benefits of tea.
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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.
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How about a vegan version!
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Sounds like it would be well worth a heart attack to me!
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Buttery scones and eggy lemon curd....sounds like a heart attack to me!
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