I’ve never tried baking with spelt flour before but I’m very pleased with how these turned out. The proteins in spelt are (apparently) more water-soluble than those found in traditional wheat so it tends to produce lighter and more tender results, which makes it perfect for scones.
I like dark chocolate in the dough but you can use whatever you prefer, milk or dark. These are really nice split and spread thickly with creamy butter.
I find that these expand more than scones made with plain flour so I use quite a small cutter and space them well apart on the baking sheet.
makes 8 (but doubles easily)
250g white spelt flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
35g salted butter
100g plain yoghurt
2 tbsp honey
2-3 tbsp milk (optional)
50g chocolate, chopped into small chunks
50g flaked almonds
1 tbsp butter
1 tbsp honey
Pre-heat your oven to 200°c and place a non-stick baking sheet in there.
Combine the flour and raising agents in a mixing bowl and then lightly rub in the butter with your fingertips.
Mix through the chopped chocolate and 3/4 of the almonds (keep some back for decoration).
Warm the honey a little and then blend it with the yoghurt. Use this to bring the dry ingredients together to form a soft, but not sticky, dough. Add a little of the milk too if you need to.
Gently pat out the dough on a lightly floured surface until it is about 1″ thick. Stamp out the scones with a pastry cutter, being sure not to twist the cutter.
Space the scones out on the hot baking sheet. Melt together 1 tbsp of butter and 1 tbsp of honey and then brush this onto to the scones before scattering over the remaining flaked almonds. Bake the scones for 12-15 minutes and then leave them to cool on a wire rack before splitting and spreading with butter and drizzle of extra honey.