I’m from LA and the eating falls on one of two sides: Swimming in decadence or ‘healthy’. These scones fall in the latter and are made with spelt flour (for flavor – and they do add a wonderfully nuttiness) and quinoa for texture and added protein. I finish them off before putting them in the oven with either a sprinkle of flour or sugar.
Here’s a video with an, um, alternative way to make them on the kitchen counter (though until today, I’ve always made them in a food processor, the counter top was fun, though).
– 62g spelt flour
– 148g plain flour
– 24g quinoa
– 40g currants, raisins, or other dry fruit soaked in tea overnight
– 10g baking powder
– 2g salt
– 25g sugar
– 82g unsalted butter (or lard if you want them a bit crispy)
– 20g whole egg
– 100ml full fat milk
Preheat the oven to 180°C.
In a bowl combine the spelt and plain flour, quinoa, baking powder, salt and sugar.
Cut butter into cubes. Add to dry mixture and mix until it resembles coarse crumbs.
Add currants and almonds. Mix just to incorporate.
Combine eggs and milk.
Add to mixture and mix just to combine. Do not over mix.
Divide the dough into four portions.
Roll out the dough.
Put the dough on an oven tray lined with baking paper.
Glaze with egg wash or a sprinkle of sugar or flour.
Bake for 20 minutes at 180°C.