Irish Scones with Spelt Flour
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.
Prep Time: 15
Cook Time: 12-15 minutes
Total Time: 30 minutes
Yield: 6 scones 1x
1x 2x 3x
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
with a sheet of parchment paper. rimmed baking sheet In a large bowl, add the dry ingredients (
flour, salt, baking powder and brown sugar) and mix well to combine. Using a
, pastry cutter or your fingers, blend the food processor (affiliate link) 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
jams, lovely! Grandma’s Gourmet
Keywords: Irish scones, spelt flour, Irish spelt flour, heritage flours, Grandma's Gourmet jams, Irish scone recipe, Irish spelt scone recipe