Spelt Scones are a delicious pastry treat made with spelt flour. This nutty ancient grain not only has excellent flavor and texture, but is less bothersome to many grain sensitive people.
Spelt Flour Scones are tender with a light nutty flavor.
These Spelt Flour Scones were my first venture into baking with this particular grain. I've been a fan of using ancient grains for a more healthful diet for a good while now, but other than grinding millet for gluten-free baking, I really haven't explored their use in baked goods, instead sticking with simmering the whole grain itself. I was very tempted to add some berries, nuts or cheese to the recipe, but since this was my fledgling flight into creating a baked good with spelt flour, I decided to stick with the K.I.S.S. (keep it simple stup*d) principle.
I am not a fan of eggs in my scones, and since I was using buttermilk to make the scones, baking powder wasn't necessary, soda would do just fine. The result is a simple 6 ingredient scone recipe, which makes a tender scone with a slightly sweet and nutty flavor.
Not only does this ancient precursor to wheat have a delightful nutty flavor, but it has a more tender texture than whole wheat. Spelt is not gluten-free and is not safe for celiacs, but like other ancient grains some people who are allergic or sensitive to modern wheat are able to consume spelt without incident. The proteins (including gluten) in spelt are more water soluble, thus easier for the human body to absorb.
I will be doing a good deal more baking with spelt flour in the coming months. Not only did I enjoy this recipe, but my fanatically fussy 6 year old munched two of these spelt scones down.
Care for something a bit fruity? Try my Apple Cinnamon Scones, Cranberry Orange Scones or Strawberry Blueberry Scones Recipe.
Spelt Scones Recipe
Ingredients
- ½ cup butter cold
- 2 cups spelt flour
- 1 ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- ¼ cup pure cane sugar
- ¾ cup buttermilk
Instructions
- Preheat oven to 375 degrees. Cut the butter into small pieces and place in freezer.
- Mix together the dry ingredients, then cut in butter (easy in food processor), until butter chunks are pea size. Mix in the buttermilk.
- Knead the dough a few times on lightly floured surface, then form into an 8-9 in "patty" & cut like a pie into 8 pieces.
- Place the pieces on parchment lined baking sheet & bake for 14-15 minutes.
- Serve warm or room temperature.
Nutrition
Tammy says
I've never baked with spelt flour either. Would the recipe work as well with whole wheat flour substituted for the spelt?
Robin Gagnon says
I would not do a straight substitution. Spelt & whole wheat are very different grains.
Theresa Gould @ Faith and Family Reviews says
I love scones especially at a tea party!
Ty says
I've never baked with spelt before but it's good to know that it has a nutty flavor. I'll definitely have to give this a try the next time I bake, thanks!
Kathleen B says
I am not the greatest baker, but I have always wanted to try making scones!
HilLesha says
Believe it or not, I have never had a scone before. It sounds like they're fairly easy to make, though.
TerriAnn @ Cookies & Clogs says
Love that you worked to ensure some tenderness in the scones! Thank you for explaining what spelt flour is. I had no idea and, since my husband does have Celiac, it's very important for me to understand its relation to gluten.
Rachel @ Following In My Shoes says
I knew that spelt existed but had not yet seen a recipe that used it before!
Shell Feis says
I literally saw spelt flour today at the store & stopped to wonder what it was used for. What funny timing! I am curious &totally want to try these.
Raijean says
Is it bad that I've never heard of spelt flour before!!
Liz Mays says
You intrigued me when you mentioned that it's more tender. I would like that!
Mickey says
I've never baked with spelt flour. Very interesting! I'll have to try it.
Kelsey Apley says
We have used Spelt flour in the past and it taste good!! Nice to see a recipe using it, these scones look so good!
Penelope Guzman (NYC Blogger) says
I love spelt, I usually only buy spelt bread, but I never thought to bake with it!
vanessa: thequeenofswag says
I've never used spelt in a recipe before, but after seeing these I definitely want to try it!
Nichol says
I haven't tried spelt yet but have read so much about it. These look really good and I love the simple ingredients.
Marcie W. says
I am always attempting to lower my grain intake, so a gluten free scone option is very appreciated!
Jan P says
Do you recommend whole spelt or white spelt for this recipe?
Robin Gagnon says
I used whole spelt.
Erica Thiessen says
Great recipe; I added some walnuts and maple flavouring for a maple walnut spelt scone!
Kelly says
Fantastic! I love scones of all kinds and these did not disappoint. I added some rather dried-out strawberries languishing in my fridge, chopped finely, and they provided a lovely bright counterpoint to the nutty spelt. The scone itself was delicious, though! (I decreased the buttermilk by a tablespoon or two and increased the baking time by several minutes to account for the added moisture from the strawberries.)
Claire says
Delicious. I mistakenly used baking powder. Instead of baking soda. Made no difference. I added cherries to my mixture. Very nice. Moist and flavourful.