I
tried baking these scones for the first time only this evening – and they were
a success! Minus a few tweaks which I will share in the recipe so that you may perfect yours!
This
recipe is adapted from Green Kitchen Stories Raspberry and Nettle Spelt Scones,
you can get their recipe (among many others) on their app, also called “Green
Kitchen Stories” – I highly recommend!
These
scones are made with spelt flour and are free of any sugar or sweetener besides
the fresh raspberries. I recommend eating them smothered with almond butter or
fresh jam – you could also make these into savoury scones quite easily as well
by omitting the raspberries and adding any flavourings of your choice!
Ingredients:
- 2 cups Wholemeal Spelt Flour (may need to add more, but start with this)
- 2 ½ tsp Baking Powder
- Pinch Salt
- 2 tbsp Ground Flaxseeds
- 50g cold Butter (good quality)
- 125g fresh Raspberries (1 punnet)
- 1 Egg (organic free-range only!!!)
- 125ml (or ½ cup) Soy milk or other plant based milk of choice – could even use regular milk here (good quality milk)
Method:
Pre-heat oven to 220 degrees
Celsius
Mix together flour, baking
powder, pinch salt, ground flaxseeds in a large bowl.
Cut the butter in to small
pieces and rub into dry ingredients using only your fingertips, until it
resembles breadcrumbs and is well combined.
Stir in the raspberries
(don’t be alarmed if they mash up in to smaller pieces, this will happen
inevitably and it is a good thing!)
Whisk together the egg and
the milk until combined.
Make a well in the centre of
the raspberry and flour mixture and pour in the egg and milk.
Use your hands to begin with
to incorporate the flour mixture in to the wet mixture, drawing the dry mixture
towards the centre until it is all combined (I like to finish off mixing using
a spatula).
You may need to add more
flour here, do this by eye, depending on how wet the mixture is – it is a wet
mixture but should be able to come together in to one dough ball (that is what
we are aiming for here).
Once you have achieved this –
place the dough on to a baking tray lined with baking paper, and cut the
mixture in half and place on either side of the tray.
Then slice each half in to 4
different pieces, but don’t fully cut all the way through the dough (as once
they are baked, you will be able to then break them apart!)
The recipe says to bake the
scones for 10 minutes in a 220 degree Celsius oven – it took me 25 minutes in
my slow Irish gas oven but this really varies depending on your own oven – I
would be checking them after 10 minutes anyway.
They will be cooked when you
can break them apart and they are evenly cooked through (it’s okay if they are
a little doughy).
Serve immediately however you
please and enjoy!
Tips:
· The original recipe called for ½ tsp salt, I used this
much and for a sweet scone, they are too salty, so I have amended this to just
a pinch of salt in this recipe – if you are making savoury scones, then you
could keep it at ½ tsp.
· If you want to make them savoury, you could add any
additional ingredients such as dried herbs, olives or sun-dried tomatoes –
delicious!
· If you want them to be even sweeter than this recipe,
you could add in some sweetener of your choice such as a small amount of
coconut sugar, some maple syrup or some honey – but I recommend leaving this
out and eating them with jam or some nut butter, this way they are a low sugar
treat and you can add as little or as much sweetener on top as you like – also
makes them suitable for breakfast!