- 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!
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.
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)
Shopping List (0)
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
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)