So, this is going to be an unusual start, but I want to first recommend a different scone recipe. I made 8 batches of this cheddar and chive scone recipe at work, and didn’t get any pictures, but they are still being talked about a month later. So, make those, and then once you’re done with savory, come back and make these!
This scone recipe tastes strongly like toast (which is a huge plus to me!), and then has berries, so there’s a bit of a toast and jelly thing going on. I used blueberries, but I think raspberries would also be really great as well.
Ingredients:
- 2 cups spelt flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 2 tablespoons sugar, plus more for sprinkling
- 1/2 cup frozen butter
- 1 cup blueberries (or raspberries)
- 3/4 cup buttermilk, plus more for brushing
Preheat oven to 425 degrees. Line a baking sheet and set aside.
In a large bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, and sugar.
Use a cheese grater to grate the frozen butter into the dry goods, stopping every so often to stir the grated butter into the dry goods so that it doesn’t clump back up.
Stir in to resemble coarse crumbs, then add the blueberries and stir again to distribute evenly.
Add the buttermilk and mix until just combined. Turn the dough out onto a lightly floured surface and knead 5 or 6 times, then divide into 2 portions. Shape each half into a ball, then flatten to a disk approximately 1 1/2″ thick. Cut each disk into 4 wedges, and place on the lined sheet.
Brush the top with buttermilk, then sprinkle with additional sugar.
Bake 25 minutes, or until well browned, with berry juice bubbling through the surface.
Best eaten the same day, or re-toasted.
Berry Spelt Scones
Slightly adapted from AllRecipes.
- 2 cups spelt flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 2 tablespoons sugar, plus more for sprinkling
- 1/2 cup frozen butter
- 1 cup blueberries (or raspberries)
- 3/4 cup buttermilk, plus more for brushing
Preheat oven to 425 degrees. Line a baking sheet and set aside.
In a large bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, and sugar. Use a cheese grater to grate the frozen butter into the dry goods, stopping every so often to stir the grated butter into the dry goods so that it doesn’t clump back up. Stir in to resemble coarse crumbs, then add the blueberries and stir again to distribute evenly. Add the buttermilk and mix until just combined.
Turn the dough out onto a lightly floured surface and knead 5 or 6 times, then divide into 2 portions. Shape each half into a ball, then flatten to a disk approximately 1 1/2″ thick. Cut each disk into 4 wedges, and place on the lined sheet. Brush the top with buttermilk, then sprinkle with additional sugar.
Bake 25 minutes, or until well browned, with berry juice bubbling through the surface. Best eaten the same day, or re-toasted.
