Buttermilk Spelt Scones

These are perfect for the Easter table and so good with either chocolate or the classic clotted cream and jam.  They are also pretty straight forward to make.  I didn’t have a cookie cutter and used a jam lid to make the circle shape and then cut round with a knife.  I do think it’s great if you can do the rest time in the fridge after you’ve rolled them out.  I like to do a second rest after I’ve cut the scones for 15 minutes so that they hold their shape more.  

Makes 6 chunky scones (8.5cm in size)

Ingredients:

400g spelt / plain flour

1.5 tbsp caster sugar

1/2 tsp salt

1.5 tbsp baking powder

1/2 tsp bicarbonate of soda

120g unsalted cold butter, cut into cubes

320ml buttermilk

In a large bowl add the first 5 ingredients and mix together well.  Then add the cold butter and use cold hands to crumble into the flour.  I leave almond sized pieces of butter dotted around.  Make a well in the middle and add the buttermilk and use a spoon to stir everything together.  Then use your hands to carefully bring it into a rough ball. It is very important not to over mix.  I literally bring it together in about 15-20 seconds and there will be bits of butter visible.  Then lay out a tray with baking paper and place the dough on top.  Use a rolling pin to very gently roll out to 2.5cm thick and try not to press down on the dough too much.  Cover with cling film and place in the fridge for 30 minutes.  

Then take out from the fridge and gently use an 8cm cookie cutter to cut into 6 scones.  You will probably have to make two scones from the scraps.  Then if you have time (not essential but good), place these covered in the fridge for 15 minutes.  Then preheat the oven to 200 C degrees and line 2 baking trays with parchment.  Divide the scones between the 2 trays leaving at least 4 cm gap between each and bake for 20-24 mins or until lightly golden on top and bottom.  If you wanted to make them smaller then you will just need to reduce the cooking time.  Eat warm with clotted cream and jam!