Last Saturday I decided to make biscuits and sausage gravy for breakfast. Well, actually it was brunch and it just seemed like a good hearty meal to hold us till supper. I had recently received the spelt flour in my co-op order and love how it makes the best biscuits and tortillas. As we were having breakfast, my husband remarked how the texture of the biscuits was very similar to that of a scone.
Spelt flour biscuits.
Now, I’ve only had scones from one place in my life and that was Starbucks. I will say, though I’d never think of eating one now, those scones were delicious. And, yes, my husband was right; those biscuits had the same texture as the ones I’d eaten. I made three different attempts to come up with a good tasting scone and think the third try was the best. On the first try, I didn’t use any sugar at all, except for a sprinkling on top with some coarse turbinado sugar after brushing egg white across the tops of the raw scone. (As you probably know, I always have a supply of egg whites on hand, because we drink eggnog fairly often)
I love the coarse texture of the turbinado sugar.
Those scones had cinnamon and raisins in them. Pretty good, but we could hardly taste the raisins in them and they weren’t sweet at all. If I’m going to splurge on dessert, it needs to have some sweetness. However, I do try to use sweeteners sparingly due to my husband’s diabetes.
Raisins from the co-op.
On the second try, I added 1/4 cup of honey and more raisins, in an attempt to up the sweetness factor. Slightly better, but still tasted more like a biscuit than a dessert. (Remember, I’m basing my scone experience on Starbucks) At this point, we now have more scones in our house than we need to be eating, but I was anxious to give it another try. That opportunity presented itself when I decided to make some for a friend. It was a perfect chance to tweak the ingredients, yet not have even more scones sitting around begging to be eaten. The problem was, I didn’t even know if this friend liked raisins and didn’t want to ask. What I did know was that he likes walnuts and cacao nibs. Or, at least, that he was interested in eating some cookies made with them. Thus, maple walnut scones were born.
Maple Walnut Scones
makes 8 scones
(please see notes below)
3 cups + 1-2 additional Tbs white spelt flour
1 cup + 1-2 additional tsp turbinado sugar
3/4 tsp baking soda
2 1/4 tsp baking powder
1 tsp sea salt
1/4 cup ghee or softened butter
1/4 cup coconut oil
3/4 cup sour raw milk or buttermilk
2 Tbs + 1 tsp pure maple syrup
1/4 – 1/2 cup chopped crispy walnuts
3 Tbs cacao nibs
Preheat oven to 450o.
In a large mixing bowl, combine the 3 cups flour, 1 cup sugar, baking soda, baking powder, and salt. Add coconut oil and ghee; mix until coconut oil is the size of peas.
This is not whole grain spelt flour.
In a separate container, beat the egg till white and yolk are combined. I did this in the measuring cup I set out to measure the milk.
Pastured eggs, always!
Add the egg, the milk, and 2 Tbs of the maple syrup and mix until well combined and dough comes together. Slowly add extra 1-2 Tbs. of flour if mixture is too sticky. Pat dough out into a round circle.
I like to pat the dough out and then give it a light roll with my rolling pin to smooth it out. Note the white specks of coconut oil.
Cut dough into 8 equal wedges.
Pizza cutter works well.
Carefully transfer to baking sheet.
I use a silicone-type sheet with mine. You may opt to line your pan with parchment paper or lightly oil your pan with coconut oil or butter. Brush tops with the remaining 1 tsp of maple syrup and sprinkle remaining 1-2 tsp turbinado sugar on, distributing equally. (I also sprinkled a little bit of maple syrup sprinkles on top) Bake 8 minutes or until lightly browned. Watch carefully, as your oven temp may vary. Remove to a cooling rack for 10 minutes. Enjoy! Even better, share with a friend!
Recipes using spelt flour usually produce a moister dough, so if alternate flour is used, adjust ingredients accordingly.
Alternate sweeteners may be used; again, adjust recipe accordingly.
All ghee, all butter, all coconut oil, or any combination thereof may be used (total 1/2 cup). If all ghee or butter is used, chill in refrigerator first so it is not completely absorbed into the dough. (Combine with flour mixture till pea sized)
In the biscuit recipe I patterned this after, raw milk, coconut milk, nut milk, or water may be used in place of sour milk or buttermilk; however, add 1 Tbs apple cider vinegar or whey to liquid before adding to flour mixture. (It helps with the rise)
Crispy nuts are suggested. Here’s a good explanation why.
Chocolate chips may be substituted for cacao nibs.
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