John Myers
Ingredients for 8 servings:
- 100 g buttermilk
- 1 egg(s)
- 250 g spelt flour type 630
- 2 tsp baking powder
- ¼ tsp, heaped baking soda
- 1 pinch of salt
- 55 g butter, very soft
- 30 g sugar or coconut blossom sugar
- 50 g walnut kernels
- 50 g cranberries, dried
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
low in sugar, with spelt flour, easy, quick
Preheat the oven to 175°C (top/bottom heat). Line a baking sheet with parchment paper. Whisk the buttermilk with the egg. Mix the flour with salt, sugar, baking powder, and baking soda. Add the egg-milk mixture and mix roughly. Add the softened butter and quickly knead everything by hand. The dough doesn’t need to be quite as evenly smooth as shortcrust pastry. Briefly knead in the walnuts and cranberries at the end. Press the dough onto the work surface by hand to a thickness of about 2.5 cm. Either cut out rolls with a round cutter or cut 8 cake slices from the round dough. Place the slices on the baking sheet, leaving space between them. If you like, brush the scones with a little milk and then bake in the preheated oven for about 15 minutes until golden brown. Enjoy the scones while they’re still fresh; they taste best that way.
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