I just discovered baking with spelt flour. Yay! It has a nutty earthy flavour and a more solid texture compare to white flour.
Spelt is a grain, so that makes these scones not gluten free. However, spelt has a lower glycemic index and is twice as rich in fibre.
I’m not gluten intolerant but I do reduce my gluten intake because of the very low nutrient benefits and the major peaks in my blood sugar, there are rather more side effects then benefits.
On days where I do eat more gluten, I feel immediately bloated, do you recognized this feeling? Hence, I rather choose gluten free options when eating carbohydrates.
But I do love scones, especially with some cream and tangy lemon curd or a berry compote. You can have these for breakfast, brunch, a snack and even on the go. You can easily freeze them and heat it up in the oven.
Super Spelt Scones
Makes 6 small scones
- 1 1/4 cup spelt flour
- 1/2 cup rolled oats
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 50 g unsalted butter cut up in small chunks
- 1/2 cup almond milk
- Preheat the oven to 200°C.
- Line a baking sheet with parchment paper.
- Whisk the spelt flour with the oats, baking powder and salt in a bowl.
- Mix in the butter and the almond milk until it forms a sticky dough.
- Make 6 small balls with your hands and press the dough down a little bit or use a cutter or a cup to take out the round shape, around 1 cm high.
- Bake the scones for 15 minutes or until golden.
- Serve with (coconut) cream, marmalade or lemon curd. Enjoy!