Wow. I have been a master slacker lately.
Maybe it’s the heat, maybe it’s the excessive dessert making, but I am just out of energy lately.
What I really could use right now is one of these:
SPELT & CURRANT SCONES
Earlier in the summer the farmer’s market was pretty lacking. A little lettuce here, a few bunches of radishes there, and not much else to see.
Other than these scones, sold by a local artisan bakery.
The highlight of my Saturday morning.
They were sweet and wholesome, crisp on the outside and soft on the inside.
So I decided to recreate them.
My favorite thing about them is the addition of spelt flour. It gives them such a rustic, wholesome quality.
And the currants. If you’ve been looking for a way to use them, this is the perfect starter recipe. It calls for dried currants, which are easy to find, usually. Fresh, not so much.
I added a little bit of orange zest to give these a little more interest.
These would be great on their own, or with a little honey butter. But do eat them the same day they are made. They are definitely best then =)
- 1½ C. Spelt Flour
- 1½ C. White Flour
- ⅓ C. Sugar
- ½ t. Salt
- 1 T. Baking Powder
- Zest of one small Orange
- 5 T. Butter, cold, cut into cubes
- ½ C.(heaping) Dried Currants
- 1 C. + 2 T. Heavy Cream
- 2 T. Orange Juice Concentrate
- 1 Egg, beaten
- 2 T. Milk
- Sanding sugar, if desired
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the spelt flour, flour, sugar, salt, baking powder, and orange zest.
- Cut the butter into the dry ingredients until it resembles a coarse meal.
- Mix in the dried currants.
- Make a well in the center of the mixture.
- Turn out onto a lightly floured surface and pat into a 1" thick round.
- Slice into 12 wedges and place on prepared baking sheet.
- Beat together the milk and egg.
- Brush mixture over the tops and sides of the scones. Dust with sanding sugar, if desired.
- Bake in preheated oven for 16-18 minutes, or until golden brown.
These look absolutely divine! I think my ideal relaxed weekend morning would involve a bug cup of coffee and one (or seven haha) of these. Gorgeous!
Thank you Christine!
Yum, I don’t usually like scones, but these look awesome! I bet they would be great with cream and jam and a big pot of tea…
Thanks Tina!
These look wonderful – I am a recent convert to spelt myself – I love it half and half the way you did here on pretty much everything I bake that usually calls for just white flour. Can’t wait to try these scones – thanks!!
Thanks Patricia! I haven’t tried using more than a 1:1 ratio…have you? Curious as to how that would work out…
Mmm, I’ve never worked with spelt flour before, but I’ll bet these are just delicious! Your photos are perfection, as always. ; )
Thank you Crystal! You should try out spelt, it’s so nice and wholesome tasting without being too heavy.
Love the flavoring of these scones! They look wonderful. And following your IG feed and all the desserts you’ve been making lately, I can only imagine how exhausted you are!! You haven’t been slacking at all!
Thanks Serene! It all ends this weekend and I must admit, I’m looking forward to it! =)
i am SO craving a good scones and a cup of tea right now, these look delicious!
Thanks Thalia!
Think u missed a step. – O.J. Cream ??????