Fluffy Spelt Scones
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Fluffy Spelt Scones
Recipe by Diana Chan
Serves – 8
Prep Time – 30 mins
Cook Time – 15 mins
Ingredients
2 cups Coles Organic Spelt wholemeal flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
¼ cup cold Norco unsalted butter, cut into small pieces
¼ cup Coles dried apricots, chopped
¼ cup Coles raisins
¾ cup Jalna Organic Biodynamic Dairy Yoghurt (or more if needed)
To Serve
½ cup dollop cream
¼ cup raspberry jam (or any jam of your choice)
Method
Preheat the oven to 220°C and line a baking tray with baking paper.
In a food processor, combine the spelt flour, sugar, baking powder, and salt. Add the cold unsalted butter and pulse until the mixture resembles coarse crumbs (this can also be done by hand).
Mix in the dried apricots and raisins. Create a well in the centre of the dry mixture and add the Jalna Organic Biodynamic Dairy Yoghurt. Use a spatula to mix until a soft, non-sticky dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead for about 30 seconds until smooth.
Pat or roll the dough into a circle about 1.5 cm thick and cut it into 8 triangles using a floured pastry cutter.
Place the scones on the prepared baking tray and spread a little yoghurt on top.
Bake for 12 to 15 minutes, or until the scones are lightly browned.
Serve warm with dollop cream and raspberry jam, along with extra Jalna Organic Biodynamic Dairy Yoghurt if desired. Enjoy!
