Spelt and berry muesli scones

Ingredients for 4 servings:

• 260 g wholemeal spelt flour
• 1 pack of cream of tartar baking powder
• 35 g sugar, brown
• 1 pinch of salt
• 85 g butter, cold
• 1 lemon(s), untreated, zest
• 1 tbsp flaxseed
• 5 tbsp spelt flakes
• 150 g berries, fresh, e.g. blueberries, chopped strawberries, washed and dabbed with kitchen paper
• 1 tbsp flour
• 2 eggs
• 1 tsp vanilla extract
• 150 ml buttermilk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Whole-grain pastries for breakfast

Mix the flour, baking powder, sugar, and salt in a large bowl. Take the butter from the refrigerator, dice it, add it to the flour mixture, and either use your fingers or a mixer on low speed to crumble it. Add the flaxseed, lemon zest, and spelt flakes and fold in. Coat the berries with 1 tablespoon of flour and fold in thoroughly. Beat the eggs, vanilla extract, and buttermilk in a bowl. Add it to the berry mixture and mix with a wooden spoon to form a dough, taking care to leave the berries as undamaged as possible. Line a baking sheet with baking paper. Moisten your hands with water and shape the dough into 8 equal-sized balls. Bake these in a preheated oven at 180 to 200 degrees Celsius for 20 minutes. Serve warm.