Wow. I have been a master slacker lately.
Maybe it’s the heat, maybe it’s the excessive dessert making, but I am just out of energy lately.
What I really could use right now is one of these:
SPELT & CURRANT SCONES
Earlier in the summer the farmer’s market was pretty lacking. A little lettuce here, a few bunches of radishes there, and not much else to see.
Other than these scones, sold by a local artisan bakery.
The highlight of my Saturday morning.
They were sweet and wholesome, crisp on the outside and soft on the inside.
So I decided to recreate them.
My favorite thing about them is the addition of spelt flour. It gives them such a rustic, wholesome quality.
And the currants. If you’ve been looking for a way to use them, this is the perfect starter recipe. It calls for dried currants, which are easy to find, usually. Fresh, not so much.
I added a little bit of orange zest to give these a little more interest.
These would be great on their own, or with a little honey butter. But do eat them the same day they are made. They are definitely best then =)
- 1½ C. Spelt Flour
- 1½ C. White Flour
- ⅓ C. Sugar
- ½ t. Salt
- 1 T. Baking Powder
- Zest of one small Orange
- 5 T. Butter, cold, cut into cubes
- ½ C.(heaping) Dried Currants
- 1 C. + 2 T. Heavy Cream
- 2 T. Orange Juice Concentrate
- 1 Egg, beaten
- 2 T. Milk
- Sanding sugar, if desired
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the spelt flour, flour, sugar, salt, baking powder, and orange zest.
- Cut the butter into the dry ingredients until it resembles a coarse meal.
- Mix in the dried currants.
- Make a well in the center of the mixture.
- Turn out onto a lightly floured surface and pat into a 1" thick round.
- Slice into 12 wedges and place on prepared baking sheet.
- Beat together the milk and egg.
- Brush mixture over the tops and sides of the scones. Dust with sanding sugar, if desired.
- Bake in preheated oven for 16-18 minutes, or until golden brown.