Recipe Detail Lemony spelt scones

Lemony spelt scones

Lemony spelt scones

spelt and brown rice flours join forces with sesame in the form of tahini to impart these delicate and zesty breakfast scones with an awesome nutlike flavor. note that we call for whole spelt flour here, as opposed to light (or white) spelt flour, which has had most or all of the bran and germ removed. We occasionally like to skip the icing on these scones and make them all the more lemony by serving them alongside our lovely Lemon curd  instead plus a big cup of tea, of course



1. Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper or a silicone baking mat. 

2. In a food processor, combine the flours, baking powder, salt, and Sucanat. Add the tahini and pulse a few times to combine. Add the lemon juice, zest, ginger, and maple syrup, and pulse a few times. Add the milk through the hole in the lid, 1 tablespoon (15 ml) at a time, while pulsing until the dough is sufficiently moistened: It should hold together well when pinched and not be crumbly at all. Add extra milk if needed. Divide the dough into 6 equal portions, shape them into slightly flattened rounds of approximately 2 inches (5 cm) in diameter, and place them on the prepared baking sheet.

3. Bake for 14 minutes, or until golden brown around the edges at the bottom, and light golden on top. Leave the scones on the sheet for a couple of minutes before transferring them to a wire rack to cool. 

4. Prepare the icing by combining the sugar with 1 teaspoon of lemon juice at a time, until it is thick enough to coat the back of a spoon but still easy to drizzle.

5. Place a sheet of waxed paper underneath the wire rack to make cleanup easier. Drizzle the icing over the cooled scones, and serve. The scones are best when enjoyed the day they are baked, but they’ll still be great the next day if you store them in an airtight container at room temperature


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