Nutty spelt flour scones

Spelt is an ancient wheat variety with a different gluten structure than modern wheat: softer, easier to stretch, but also more fragile. Its taste is nuttier and sweeter. Since its framework is 'weaker', it must be handled more carefully, not over-kneaded.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
Total Time 1 hr 45 mins
🍽️ Servings 6 servings
🔥 Calories 390 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Bowl
  • Rolling pin
  • Baking parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Egg

Instructions

1

Proof the yeast in the sugary milk.

Tip: If using wholemeal spelt, the yeast will have a harder job.
2

Mix the flour with the salt, rub in the butter.

Tip: Work quickly, spelt flour tends to warm up and stick.
3

Knead the dough with the liquid ingredients. Don't pummel it! Stop as soon as it's combined.

Tip: Spelt gluten is sensitive to over-kneading and can become liable to tearing.
4

Prove for 40 minutes.

Tip: In a warm place.
5

Fold once (roll, fold), rest 10 minutes.

Tip: This is enough for it.
6

Stamp, glaze, bake at 180°C (160°C Fan) for 20-25 minutes.

Tip: It will have a nice hazelnut-brown colour.

Recipe FAQ

Why did the scone spread out?
Spelt gluten 'tires' sooner (over-stretches) if kneaded a lot. Only work with it until it just comes together!

Ingredients

  • 500 g Spelt flour (white or wholemeal)
  • 150 g Cold butter
  • 150 g Sour cream
  • 1 pc Egg (dough)
  • 25 g Fresh yeast
  • 100 ml Lukewarm milk
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 pc Egg (glazing)