Mary Burton’s Scones

Mix together:
          3 c. Summers  Sprouted Spelt Flour
               (or 2 1/2 c. plus 1/2 c. tapioca flour)
          1/2 c. Sucanat
          1 Tbsp. baking powder
          1 tsp. salt
          grated rind from 2 organic oranges
Cut in:
          3/4 c. frozen or cold butter (1 1/2 sticks)
Add 3/4 c. each or any combination of:
          – chopped, crystallized ginger
          – currants, raisins, or dried tart cherries
          – pecans, slivered almonds or walnuts
          – any other dried fruit cut into tiny pieces
Squeeze the two oranges and add enough water to make 1 cup.
Stir into dry ingredients. Knead lightly in bowl with well-floured hands.

Divide in two and form into 2 rounds. Roll or pat to about 1/2 inch thick.
Place on greased cookie sheet and cut into six wedges. Or cut
dough into circles with a glass or cookie cutter.
Bake at 400 degrees for 20-25 minutes or until browned and aromatic.

Mary Burton’s Scones

3 c Summers Sprouted Spelt Flour
1/2 c Sucanat
1 tbsp baking powder
1 tsp salt
grated rind from 2 organic oranges
3/4 c frozen or cold butter
3/4 c each or any combination of:
chopped, crystallized ginger
currants, raisins, or dried tart cherries
pecans, slivered almonds or walnuts
pecans, slivered almonds or walnuts

Mix together: 3 c. Summers Sprouted Spelt Flour , (or 2 1/2 c. plus 1/2 c. tapioca flour), 1/2 c. Sucanat, 1 Tbsp. baking powder, 1 tsp. salt , grated rind from 2 organic oranges
Cut in: 3/4 c. frozen or cold butter (1 1/2 sticks)
Add 3/4 c. each or any combination of: chopped, crystallized ginger, currants, raisins, or dried tart cherries; pecans, slivered almonds or walnuts, any other dried fruit cut into tiny pieces
Squeeze the two oranges and add enough water to make 1 cup. and stir into dry ingredients. Knead lightly in bowl with well-floured hands.
Divide in two and form into 2 rounds. Roll or pat to about 1/2 inch thick.
Place on greased cookie sheet and cut into six wedges. Or cut dough into circles with a glass or cookie cutter.
Bake at 400 degrees for 20-25 minutes or until browned and aromatic.

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Original Recipes | Scones

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Summers Sprouted Spelt flour

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