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 stupid) 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 scones down.
- 1/2 cup butter cold
- 2 cups spelt flour
- 1 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1/4 cup pure cane sugar
- 3/4 cup buttermilk
- 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.