Spelt and cranberry scones

... > Spelt and cranberry scones

Preparation: 10 min

Cooking: 20 min

Yield: Approximately 8 scones

Notes:

Product used in this recipe: Organic Unbleached White Spelt Flour
To vary this recipe, you can also use: Organic Unbleached White Khorasan Flour.

Ingredients

2 cups (500 ml) Organic Unbleached White Spelt Flour
1/2 cup (125 ml) Organic Oat Flakes
1/2 cup (125 ml) Organic Golden Cane Sugar
1/2 teaspoon (2.5 ml) baking powder
1/2 teaspoon (2.5 ml) baking soda
6 tablespoons (90 ml) cold butter, diced
1 egg
1/2 cup (125 ml) buttermilk or plain yogurt
2/3 cup (180 ml) dried cranberries

Preparation

Place oven rack in the middle position. Preheat oven to 400°F (200°C). Line a cookie sheet with parchment paper.
In a food processor, process oat flakes into powder (or use La Milanaise organic oatmeal). Add spelt flour, cane sugar, baking powder, baking soda, and mix.
Add butter, and mix until pea sized. Transfer to a bowl, and set aside.
In another bowl, beat egg. Add buttermilk (or yogurt), and mix well.
Add to flour mixture, and stir to moisten dry ingredients.
Add cranberries, and mix gently.
Shape dough into 8 balls, and place on cookie sheet.
Bake 17-20 minutes or until a toothpick inserted in the middle comes out clean.
Let cool 5 minutes, and serve!

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