chocolate honey and almond spelt scones

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.

chocolate honey and almond spelt scones

Ingredients
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
glaze
1 tbsp butter
1 tbsp honey

chocolate honey and almond spelt scones

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.

chocolate honey and almond spelt scones