Yesterday, I wrote a post about my new friends Emma and Pat, owners of Oak Forest Mills. Emma and Pat grow and mill a few kinds of wheat here in Ireland (spelt, barley and einkorn). They were gracious enough to gift me a 5-kilo bag of their spelt flour. It’s gorgeous stuff and I decided to make scones with the flour. Here’s the recipe, get yourself a bag of spelt, and give it a go, I’m pretty sure even if you don’t have Irish spelt, some good old fashioned (and it really is an ancient grain) variety, it’ll be delish.
These spelt scones are:
- a snap to put together
- no special equipment necessary
- have a nutty, nutritious flavour (okay, I am in Ireland, hence the spelling:)
Spelt flour is wonderful for these scones, but if you only have white and whole wheat, use a mixture of the two, and increase the brown sugar to three tablespoons. This will help off-set the bitterness in the whole wheat. Enjoy these scones with lightly whipped cream, butter or some lovely jam.
- 3–1/2 (450g) cups organic spelt flour
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 2 tablespoons brown sugar
- 4 oz. butter, cold and cut in small cubes
- 1–1/2 to 2 cups buttermilk, cold
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with a sheet of parchment paper.
- In a large bowl, add the dry ingredients (flour, salt, baking powder and brown sugar) and mix well to combine.
- Using a food processor , pastry cutter or your fingers, blend the butter into the flour until if looks like sand with some pebbles (small chunks of butter).
- Add all but 1/2 cup of the buttermilk and combine with hands, adding more buttermilk if needed (be sure to get all the dry bits at the bottom of the bowl).
- Pour onto a floured surface and gently knead until the whole mixture comes together in a large mass. Do not overmix, this dough is very soft you only need to make it cohesive.
- Using your hands, press out into a circle about 1″ thick (it’s the height that matters at this point, not the circumference of the circle).
- Using a 3″ biscuit cutter, flour the cutter and (without wiggling the dough) cut as many circles as you can (probably around 4).
- Combine remaining dough and press out for the remainding two scones.
- Place scones on prepared baking sheet. Bake for 12-15 minutes until golden brown.
- Remove from oven and serve right away or cool on a wire rack (so they won’t get soggy).
Enjoy with some Grandma’s Gourmet jams, lovely!
Keywords: Irish scones, spelt flour, Irish spelt flour, heritage flours, Grandma’s Gourmet jams, Irish scone recipe, Irish spelt scone recipe