Charming, heart-shaped scones—made with spelt flour, coconut palm sugar, and freeze-dried raspberries—make an excellent and delicious first course for a health-conscious afternoon tea.
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
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- 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.
- 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.)
- 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.
- Brush tops of scones with egg.
- 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.
Clotted cream
Berry jam*
*We used Jean François Four Fruits Jam.
