Spelt Almond Scones

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These are the great for teatimes!  They are perhaps more delicate than normal scones but they have far more flavour with the different flours.  These are also sugar-free using xyitoll.  I have served them with my coconut cream and a nut butter but they are amazing the old fashioned way with strawberry jam.  You may not go back to old-school scones again?!

Makes about 12 3inch scones

Ingredients:

120g spelt flour

100g almond flour

2 tsp baking powder

40g xylitol

50g cold unsalted butter, diced

1 tsp vanilla extract

90ml unsweetened almond milk

 

In a bowl mix the dry ingredients together and then add the xylitol.  Then use your hands to mix in the butter until the mix looks crumbly.  Slowly pour in a little of the almond milk and use a spoon to stir everything together until all is incorporated.  Bring dough together into a ball and wrap up in cling film.  Place in the fridge to rest for about an 1-1/2 hrs.

Preheat oven to 200 degrees and line a baking sheet with baking parchment.  Place the chilled dough between two baking parchment sheets and roll it out to about 4cm thick.  Use a cookie cutter to cut into circles and arrange onto baking sheet.  This dough will be more delicate and sticky to work with so use a spatula to help move the scones around.  Gently brush scone tops with a little almond milk and place into the hot oven for about 10-15 minutes.  The tops should go a light golden colour and be a little springy to touch.  Remove from the oven and leave to cool on a wire rack for about 10 minutes.  Any scones that need to colour a little more can have a few extra minutes baking.  Serve straight away or once cooled store in an air tight container for two days.

Nina ParkerComment