Spelt Scones

Autumn Warmth in Delicious Spelt Scones

By Jools Andrés

Spelt is an ancient grain, a wheat ancestor that was very popular in Europe in the Iron and Middle Ages. It has some really nice qualities that appeal to modern palates, however, including an easier to digest form of gluten along with a satisfying texture and high fibre content.

Be creative with the fruit you use. I have used fresh slices of strawberries, cut pears and peaches, and soaked goji – all quite yummy. Try some nuts – pecans are wonderful – or ribbon coconut. Blueberries are a given.

Please make a practice of using organic ingredients whenever possible – it’s better for you and the planet. For vegans: use your favourite egg and dairy substitutes.

Make a full batch of 15. They freeze well for a week or two, but don’t usually sit around uneaten for long, especially if you add an extra handful of chocolate chunks.

Whisk in small mixing bowl:

1 large egg

1/2 cup cereal cream

3 tablespoons maple syrup

1 teaspoon vanilla

Sift together into medium-sized mixing bowl to mix well:

2 cups spelt flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

Prepare and mix together, set aside

1 cup berries or chopped fruit, or mixture

1/2 cup (or more) semi-sweet chocolate chunks

1/2 cup (or more) nuts / coconut (optional)

Cut into 1 cm cubes 1/2 cup cold butter

Cut butter into dry ingredients quickly, reducing butter chunks to small pea size. Use a pastry cutter.

Mix wet ingredients into the flour and butter mixture, adding fruit, chocolate, and nuts partway through to incorporate evenly. Form into a ball. Do not over mix or handle.

Place a piece of waxed paper or parchment on the counter and dust thickly with more spelt flour – or use something interesting like quinoa flakes. Press dough onto the floured paper and pat into a circle about 1.5 cm thick. Dust the top lightly, then cut into rounds with a small glass or deep cookie cutter.

Place on ungreased foil on cookie sheet. Bake for 16 minutes at 400 degrees. Makes 15 smallish scones.

Jools Andrés (E-RYT500, SOYA, IAYT) is a Lead Trainer for SOYA’s 200 hour Yoga Teacher Training in Pitt Meadows. She has devoted 17 years of dedicated practice along with abundant training in Ashtanga, Freedom Yoga, Restorative, and Yoga Therapy. She is an artist, writer, editor and graphic designer. If you want to get creative in your yoga, join Jools for  “Unshaping Your Yoga Practice-The Body Creative” Oct 27, in  Vancouver!

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