Cranberry Spelt Scones

Cranberry Spelt Scones

Hey, look what I just popped out of the oven! Yummy, yummy scones. Waking up to snow this morning made me crave comfort food right away. Right off the bat, I made myself a fried egg sammich on a whole wheat bagel! Hey, we got ourselves quite the hefty snowstorm here and this is what you do when you're stuck in the house all day: eat and drink! Are you with me people?

Once I was done with breakfast, I suspected that I would probably crave more comfort food as the day would go by. Scones came to mind, mostly because they're so scrumptious and quick to make. I like my scones while they're still warm with a little butter and jam and a hot cup of tea. Sounds good, right? I made a healthier version of scones here, by using spelt flour and ground oats, maple syrup and chopped dates, for sweetness. Adding cranberries to the whole mix of things delivers a subtle tartness to the scones. But I could not part with the butter, mainly because it adds amazing flavor to the scones. Scones make for a great breakfast as well as an amazing afternoon snack. Enjoy!

Anyhoo, for you folks out there stuck at home because of the snow, go chill with some good food and drinks and enjoy the weekend! And for everyone elsewhere, I suggest you simply do the same.


Cranberry Spelt Scones

ingredients :

2 cups whole spelt flour

½ cup old-fashioned ground oats

2 teaspoons baking powder

1/4 teaspoon baking soda

1/8 teaspoon cinnamon

1/2 teaspoon salt

7 tablespoons unsalted butter, cut into little cubes (return to fridge until ready to use)

1 teaspoon vanilla extract

1 tablespoon honey

2 tablespoons maple syrup

½ cup unsweetened almond milk

1 tablespoon orange zest

8-10 medium-size pitted dates, soaked in warm water for about 20 minutes, then chopped small

1 cup fresh cranberries, rinsed and towel-dried

make it :

Preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Set aside.

Combine spelt flour, ground oats, baking powder, baking soda, cinnamon, salt into a large mixing bowl.

Stir in the chilled butter, gently using your fingertips until butter is in little pea-size pieces.

In a small bowl whisk together vanilla extract, honey, maple syrup, almond milk. Combine with the flour-butter mixture until dough pulls together.

Gently fold in chopped dates, and cranberries and orange zest.

Transfer the dough onto the baking sheet and pat the dough into a 1-inch thick disk, about 6-7 inches in diameter.

Sprinkle the oats on top and gently press for them to stick to the dough.

Cut the dough into 8 equal pieces.

Bake for about 20 minutes (rotating the pan halfway through the baking process) or until scones are golden and firm to the touch.


Note : It's important to not overwork the dough once the liquids have been added, otherwise you might end up with a tough and chewy texture.