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Current scones with spelt

I am going to include the recipe as it was actually written in the cookbook, "Good to the Grain," by Kim Boyce. If you want to freestyle this recipe, as I did, use ½ cup of non-fat Siggi's vanilla yogurt, and 1 cup skim milk for the liquids, instead of heavy cream. Also, instead of using currants, I chopped up an over-flowing ½ cup of dried fruit that I had on hand, which included medjool dates and some Turkish apricots. I used a box grater to cut up the ½ stick of butter, which made it all very easy peasy.

Boyce describes spelt as having an "underlying hint of ripe fruit [which] compliments the sweetness of the currants." Her description makes it enticing to try baking with spelt.

Course Baked Goods, Breakfast, Dessert, Dessert / Snack
Cuisine American
Keyword Scones, Currant Scones, Spelt, Spelt Flour
Cook Time 20 minutes
Servings 9 scones
Author Kim Boyce

Ingredients

  • 1-¼ Cup spelt flour
  • 1 Cup all purpose flour
  • 2 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 oz (½ stick) cold unsalted butter, cut into ½-inch pieces
  • ½ Cup currants (or dried fruit of your choice, and add more if you so desire)
  • 1-½ Cup heavy cream (I used ½ cup yogurt and 1 cup skim milk)

Instructions

  1. Position a rack in the middle of the oven and preheat to 400 degrees F. Rub two baking sheets with butter (I lined my baking sheet with parchment paper and rubbed the parchment paper with butter).

  2. Sift the dry ingredients into a large bowl, pouring into the bowl any grains or other ingredients that may remain in the sifter. (true confession here, I did not sift my flours).

    Mixing flours, sugar, baking powder and salt together in a bowl. First step to making Current scones with spelt.
  3. Add the butter to the dry ingredients. With your hands, work the butter, pinching it until the mixture resembles fine cornmeal. Add the currabts and stir to combine. Pour the cream into the bowl and stir the ingredients just until the flour is moistened throughout.

  4. Separate the dough into 9 mounds on the baking sheets leaving about 4 inches between the mounds. (true confession #2, I used a smaller baking sheet and crowded my mounds a bit, with no huge consequences). Use your hands to break up any large heaps of dough and to tuck in the crumbs. (My dough was quite moist. I scooped up a decent sized mound and plopped it in place on the baking sheet).

    Mounds of batter ready for baking. Current scones with spelt.
  5. Bake for 18 to 20 minutes, rotating the pans halfway through. You'll know these scones are done when the tops and bottoms turn golden brown. The scones are best eaten warm from the oven or later that same day. (I recommend you set an alarm on your smart phone if you have one, to time the baking. I have an old plastic timer, and sometimes it never rings).

    Fresh out of the oven. Current scones with spelt.