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Overhead shot of a wooden bowl of spelt scones with butter knife and edge of a scone with jam and clotted cream just visible in corners.
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Spelt Scones

Fluffy spelt scones made with a mix of nutty white and wholemeal spelt flour for a delicious and healthier tea time treat.
Course Afternoon tea, Snack, teatime
Cuisine British
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 10 people
Author Camilla Hawkins

Equipment

  • 1 Small baking sheet/tray
  • 1 Digital scale
  • 1 Medium/large mixing bowl
  • 1 sieve
  • 1 Whisk
  • 1 Worktop saver (or use your counter)
  • 1 5 cm Cookie cutter
  • 1 Pastry brush
  • 1 Stainless steel palette knife
  • 1 Wire cooling rack

Ingredients

  • 125 g white spelt flour I use organic Doves Farm
  • 125 g wholemeal spelt flour organic.
  • 1 tablespoon 10 g baking powder
  • 50 g unsalted butter cubed, I use organic
  • 25 g soft light brown sugar I use Muscovado
  • 1 pinch sea salt flakes crushed, I use Maldon
  • 120 ml full-fat milk I use organic (as much as needed)

Glaze

  • Full-fat milk should have some leftover from the above

Instructions

  • Lightly grease a small baking tray/sheet with butter and preheat the oven to 220°C, 200°C fan, 425°F or gas mark 7.
  • Place a sieve over a large mixing bowl and set it on the scales before measuring the white spelt flour, wholemeal spelt flour, and baking powder in that order.
  • Add the cold cubed butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. (A few slightly larger flecks of butter is fine). Do not overwork this stage or you risk your scones being heavy and dense.
  • Stir in the sugar and salt with a whisk.
  • Add most of the milk, then use your hand to mix and very briefly knead into a ball of dough (don't overwork). Add more milk as necessary to incorporate any missed flour. (I used 105 ml).
  • Tip the dough out onto a lightly floured surface and flatten with your hand to a depth of 2.5cm (1").
  • Use a 5cm cookie cutter dipped in flour to cut out circles with a quick, sharp tap. Do not twist the cutter or the scones will be mishappened. (I aim to cut 6 circles from the first pressing).
  • Gather up the remaining scone dough, press together and repeat until you have used up all the dough. (Should make 10 scones).
  • Brush the tops of the scones with full-fat milk (you should have some leftover).
  • Use a palette knife to transfer the scones to the prepared baking tray and position them close together to discourage spreading and force straight upwards (you can go closer than I did). Bake for 10 - 12 minutes in the top half of the oven until light golden brown. (Do not overbake or they will dry out).
  • Transfer the scones to a wire cooling rack and allow to cool a little for a few minutes before serving.
  • Serve split with butter or clotted cream and homemade jam.

Video

Notes

If it's a hot day or you have hot hands then do run them under a cold tap before you make contact with the flour and butter/dough. This will help to prevent heavy scones.