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
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
