Spelt Scones

I’m having one more tea party before we move to the farm and that means we must have scones. This time I’m making them using spelt flour. Spelt is an ancient form of wheat which isn’t artificially manipulated like modern wheat. For some who have problems with the protein in modern wheat, spelt is a great alternative. For those who have a genuine allergy to wheat or Celiac disease, spelt may still cause them to have symptoms.

My last batch of yummy Spelt Scones

Since the proteins in spelt are different that those in modern wheat it doesn’t react the same in baking as conventional flour. Spelt is more water soluble so the amount of liquid needed in a recipe might have to be adjusted if the flour is changed. The gluten also doesn’t develop in the same way so bread baked with spelt doesn’t have the expected texture — it tends to be crumbly.

Tea Time! Spelt Scones

The flavor of spelt is mild and nutty. It is wonderful in recipes that don’t require the development of gluten and where the flavor of the flour is important. This make spelt great for things like pie crust, quick breads, and biscuits. And scones! After all scones are just rich , slightly sweet biscuits.
This recipe is so simple that there’s no reason not to make them frequently. There are times when I feel like making them weekly — but then they might not be so special.

This is the flour that I usually use for scones.

The flour that I usually use is sprouted whole grain spelt flour.  I have also used regular whole grain spelt flour with good results.  I have not tried using all-purpose spelt flour — I expect that it would be necessary to adjust the amount of liquid.

One of my favorite parts of this recipe is that there are only a few ingredients!  4 dry and 2 wet.  Mix, scoop, flatten and bake.  It’s hard to get easier than that!

That’s one pretty pile of Spelt Scones!

So, enough talking, let’s get to the recipe.

Easy Spelt Scones    makes about 10
2 Cups Spelt Flour              1 Tbl Baking Powder         1/2 tsp Salt
1/3 Cup Sugar (I prefer Raw Turbinado, but use what you have or like)
Preheat oven to 425F.   Line a baking sheet with either a silicone mat or baking parchment.   Mix the dry ingredients together, then mix and add the following:
1 ½ Cups Heavy Cream    1 tsp Vanilla
Slowly add the cream mixture and stir until you have a semi-stiff dough.  You may not need all the cream.  Scoop onto the prepared baking sheet and flatten slightly.  Bake scones for 15 – 20 minutes or until the scones are firm and lightly brown.

Printable PDF:  Spelt Scones

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