Basic Scones

Whisk together:
          3/4 c. Summers Sprouted Spelt or Sprouted Wheat Flour 
          1/4 c. tapioca flour
          3 Tbsp. Sucanat
          2 tsp. baking powder
          1/4 tsp. cinnamon
     Cut in (with a pastry blade or two knives):
          3 Tbsp. cold butter
     Add and stir until evenly dispersed:
          1/2 c. currants or chopped raisins 
          1/2 c. chopped walnuts or pecans
     Whip together:
          1/3 c. liquid (water, diluted sour cream, juice or whatever!)
          1 egg
     Add liquid to flour and lightly mix.

Pat into a greased and floured scone pan or pat into an inch
          thick circle and cut across dough making 6 or 8 wedges.
     Bake at 400 for 15 minutes or until lightly brown.

Basic Scones

Servings 4

Ingredients
  

  • 3/4 c Summers Sprouted Spelt or Sprouted Wheat Flour 
  • 1/4 c tapioca flour
  • 3 Tbsp Sucanat
  • 2 tsp baking powder
  • 1/4 tsp cinnamon
  • 3 Tbsp cold butter
  • 1/2 c currants or chopped raisins
  • 1/2 c chopped walnuts or pecans
  • 1/3 c liquid (water, diluted sour cream, juice or whatever!) 
  • 1 egg

Instructions
 

  • Whisk together:3/4 c. Summers Sprouted Spelt or Sprouted Wheat Flour ,          1/4 c. tapioca flour ,3 Tbsp. Sucanat , 2 tsp. baking powder, 1/4 tsp. cinnamon.
  • Cut in (with a pastry blade or two knives): 3 Tbsp. cold butter
  • Add and stir until evenly dispersed:  1/2 c. currants or chopped raisins, 1/2 c. chopped walnuts or pecans
  • Add and stir until evenly dispersed: 1/2 c. currants or chopped raisins,          1/2 c. chopped walnuts or pecans
  • Add liquid to flour and lightly mix.
  • Pat into a greased and floured scone pan or pat into an inch, thick circle and cut across dough making 6 or 8 wedges
  • Bake at 400 for 15 minutes or until lightly brown

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