Raspberry-Spelt Scones
 
Makes 6
Ingredients
  • 1½ cups sprouted spelt flour
  • 1½ cups all-purpose flour
  • ⅓ cup coconut palm sugar
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup freeze-dried raspberries
  • ¾ cup cold milk
  • 1 egg, lightly beaten
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flours, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in raspberries.
  3. Add milk to flour mixture, stirring with a fork until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more milk, 1 tablespoon at a time, until it does. Dough should be somewhat firm.)
  4. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¼-inch heart-shaped cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Freeze scones until firm, 20 to 30 minutes.
  5. Brush tops of scones with egg.
  6. Bake until edges of scones are golden brown, 15 to 18 minutes. Let cool on baking sheet for 5 minutes. Serve warm or at room temperature.
Notes
RECOMMENDED CONDIMENTS:
Clotted cream
Berry jam*

*We used Jean François Four Fruits Jam.
Recipe by TeaTime Magazine at https://teatimemagazine.com/raspberry-spelt-scones/