Spelt Currant Scones

  Each week, I meet my friend Anne for coffee and we bring each other goodies that we have made to nibble on. She is one fantastic cook-and I love anyone who will bake for me now and then, because usually I'm the one doing all the work! This week she brought me these amazing scones. Tender, delicious, better than any scone I've ever had, and they are made from spelt flour! Interesting! Spelt flour is quite expensive here, ($5 for a teeny bag) but I couldn't resist picking some up to make my own. If you are looking for something that isn't made with wheat, here's a great recipe for you!




Adapted from Good to the Grain by Kim Boyce

1 1/4 C spelt flour
1 C all purpose flour
2 T sugar
1 T baking powder
1/2 tsp salt
2 oz (1/2 stick) / 1/4 cup of cold butter

1/2 cup currants (Anne recommends to put in a small bowl with a little orange juice and warm slightly in the microwave to plump them up. Drain out any extra juice before adding to the dough)

1 1/2 cups heavy (whipping) cream

Pre-heat the oven to 400 F

Measure out the flours, sugar, baking powder, and salt into a bowl. Whisk together. With a pastry cutter or two knives, cut in the butter. Fold in the currants, and then mix in the whipping cream.

Turn the dough out onto a lightly floured counter, pat out the dough into a nice round on a lightly floured counter, and cut into about 9 large scones.

Bake on a cookie sheet for about 18-20 minutes until golden brown.

Makes 9 large scones.