Spelt Scones – Updated

The updating of this recipe has been the use of different dried fruits.

Instead of sultanas or raisins – option 1 was to use chopped dried apricots and option 2 was to use dried cranberries.

All versions are lovely.

This recipe is a cross between an English scone and soda bread.

In Poland you might call these babeczki – little buns or bułeczki – little bread buns or even ciasteczka.

Spelt flour gives these a lovely taste.

Ingredients

• 250g spelt flour
• 1 tablespoon of baking powder
• 1/4 teaspoon of salt
• 30g of demerara or granulated sugar  & 1/2 tablespoon
• 80g of sultanas or raisins *
• 65g butter – chilled and diced
• 2 tablespoons of yoghurt & milk to make 125ml of liquid
• 1 egg

Method

• Line a baking sheet with grease-proof paper.
• Preheat the oven to GM7 – 220°C.
• Mix the flour, baking powder and salt together.
• Add the butter and mix in with the flour to make breadcrumbs.
• Add the 30g of sugar.
• Add the sultanas or raisins.
• Lightly mix the egg into the yoghurt/milk mixture.
• Make a well in the flour mixture and pour in the egg mixture.
• With a knife work the mixture together to make a damp rough ball.
• Turn the ball of dough on the the baking sheet.
• Form into a flattened disc around 20cm in diameter.
• Sprinkle with the 1/2 tablespoon of the demerara sugar.
• Deeply score the disc into eight sections.
• Bake for 15 – 20 minutes until golden and firm.

They tastes delicious freshly baked with butter & the next day slightly warmed or toasted.

Served here on  Ansley – Las Palmas tea plates from the 1960s and on Queen Anne tea plates.

*Option 1 instead of sultanas or raisins use dried apricots cut into small pieces

*Option 2 instead of sultanas or raisins use dried cranberries