By Sari Huhtala
Reminiscent of a tea biscuit, this healthy scone, made with wholesome spelt flour, adds a new twist to an old-fashioned English afternoon teatime treat. Spelt is my go-to flour choice for swapping out ingredients in recipes that call for white or whole wheat flour. A simple 1:1 ratio is all you’ll ever need to remember when swapping out.
This scone recipe has become my favourite for Christmas morning brunch, but every now and then I enjoy it as an alternative to homemade bread when I’m serving up a warming pot of soup.
Sun-dried tomato scones
- 2 ¾ cups of spelt flour
- 1 ½ tbsp baking powder
- ½ tsp Himalayan salt
- 1 tsp honey (optional)
- 1 cup (unsweetened almond or cashew milk, or other milk substitute)
- 1 egg
- ¼ cup of butter, or vegan butter
- ¼ cup chopped sun-dried tomatoes
- ¼ cup of shredded asiago cheese (optional)
- 1 ½ tsp dried basil or oregano or rosemary or thyme
Option: To make plain scones simply omit the sun-dried tomatoes, cheese and herbs.
Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a bowl combine the flour, baking powder and salt. Cut in the butter until crumbly. Then add the herbs, sun-dried tomatoes and cheese (if using). Whisk together the egg and the almond milk. Add the honey (optional). Stir wet ingredients into dry ingredients. Blend well, then turn onto a floured board and knead slightly, just until the dough comes together. Divide the dough in half. Pat one half down into a circle that is about 5 inches in diameter. Cut the circle into 6 pie-piece wedges and place each wedge onto the baking sheet. Repeat with the other half of the dough. Bake for approximately 20-24 minutes, or until lightly golden.