Spelt Scones by Signe Skaimsgard Johansen from Scandilicious
1. Preheat your oven to 220°C and flour a baking sheet.
2. Sift the flour, bicarbonate of soda and salt in a large bowl. Grate the cold Lurpak® into the flour and, using your fingers, rub the butter into the flour until it resembles breadcrumbs. If you have a magimix simply blitz the Lurpak® and flour for about 10-15 seconds until it resembles breadcrumbs.
3. Add the sugar, stir through and then add the buttermilk. Using a wooden spoon mix the liquid and dry ingredients together and place this on a lightly floured work surface. Knead with your hands for a minute or two until the mixture forms a smooth dough. Resist the temptation to over-knead or the scones will be tough.
4. With a rolling pin or just using your hands, roll out the dough until it’s 2.5cm/1 inch thick and using either a small or large floured pastry cutter press each scone out gently. Place the scones on your floured baking sheet and brush twice with your egg wash.
5. Bake the scones on the upper third shelf of the oven for 10-15 minutes if small or 20-25 minutes if large. They should have doubled in size and look golden brown on top.
Ingredients
- 500g refined spelt flour
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- 2g salt
- 120g cold Lurpak®
- 75g golden caster sugar
- 300ml cold buttermilk
- For the egg wash:
- 1 large egg, beaten
- 15ml (roughly 1 tbsp) whole milk
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Tanya - 17/02/2011 - 5:05pm
Could you replace the sugar with the same quantity of cheese to make cheese scones instead?
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Lurpak - 17/09/2010 - 5:04pm
Hi Edward, Spelt Flour is the finely milled meal of spelt, an ancient variety of wheat and sub-species of common wheat. The flour is pale greyish-yellow, gritty, and has a sweetish, nutty flavour. It is available in all large supermarkets and health stores.
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edward turner - 17/09/2010 - 11:52am
need too know what is spelt flour,is it plain , or self rasin, edwrad turner
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