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Summer Sprouted Flour

“Make the jump to Sprouted Flour”

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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

  • 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

  1. 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.

  2. Cut in (with a pastry blade or two knives):          3 Tbsp. cold butter

  3. Add and stir until evenly dispersed:          1/2 c. currants or chopped raisins           1/2 c. chopped walnuts or pecans

  4. Add and stir until evenly dispersed:          1/2 c. currants or chopped raisins           1/2 c. chopped walnuts or pecans

  5. Add liquid to flour and lightly mix.

  6. Pat into a greased and floured scone pan or pat into an inch          thick circle and cut across dough making 6 or 8 wedges.

  7. Bake at 400 for 15 minutes or until lightly brown

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Original Recipes | Scones
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Summers Sprouted Spelt flour
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