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 (affiliate link)
- 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 (affiliate link).
- In a large bowl, add the dry ingredients (flour, salt, baking powder and brown sugar) and mix well to combine.
- Using a food processor (affiliate link), 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