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
Method:
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Preheat the oven to 180°C.
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In a bowl combine the spelt and plain flour, quinoa, baking powder, salt and sugar.
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Cut butter into cubes. Add to dry mixture and mix until it resembles coarse crumbs.
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Add currants and almonds. Mix just to incorporate.
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Combine eggs and milk.
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Add to mixture and mix just to combine. Do not over mix.
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Divide the dough into four portions.
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Roll out the dough.
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Put the dough on an oven tray lined with baking paper.
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Glaze with egg wash or a sprinkle of sugar or flour.
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Bake for 20 minutes at 180°C.
. Yeah, I guess the spelt and quinoa have something to do with it. In LA we add whole and “exotic” grains to everything. 
