Spelt & Currant Scones
- 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.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/08/01/spelt-currant-scones/
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