This is one of my favourite scone recipes, super easy to make, a little bit of good-for-you in every bite. I’ve always enjoyed the flavour combination of orange & cranberry, with the nuttiness of spelt flour added it seems even more sublime.
¾ c (170gr/6 oz) butter
1 c (135gr/4¾ oz) spelt flour (I used sprouted)
3 c (320 gr/11¼ oz) unbleached flour (for a total of 455 gr/1# mixed flour)
2 T baking powder
½ t nutmeg
¼ c (55gr/2 oz) brown sugar
1 c dried cranberries (about 140 gr/5 oz)
zest & juice of an orange (zest for scones, juice for glaze)
1¼ c milk
1 c icing sugar, packed (155gr/5 oz)
Preheat oven to 375°.
Line a baking sheet with parchment.
Cut cold butter into small chunks about 1”, reserve in fridge until ready to use.
In a large bowl, whisk together the spelt flour, unbleached flour, baking powder and nutmeg.
Stir in the brown sugar until it is mixed throughout the flour mix.
Cut in the chilled butter pieces, until no piece is larger than a pea.
Stir in the orange zest & cranberries.
In a small bowl, whisk the egg, and add in the milk, continuing to whisk.
Add to the flour mixture.
Stir with a stout spoon, until well incorporated.
Knead the dough in the bowl 12 times, using up to another ¼ c of flour as you work, if needed. The dough should be soft, but not gummy or wet.
Turn the dough out onto the work surface.
Form into a short, thick log. Cut it into 4 equal sized portions.
Flatten each portion into a 1” thick round.
Cut the round into 4 pieces, 16 in all.
Using a blade or spatula, transfer the scones to the prepared baking sheet. Spacing them evenly.
Bake for 25 minutes.
In a small bowl, whisk together 2T of the orange juice with the icing sugar, to make a thick glaze. It should still keep its form for several seconds when drizzled back into the bowl.
Put the glaze into a medium zip-loc type bag, and seal. Snip off ¼” of a bottom corner, on the diagonal, off the bag.
Gently squeezing, drizzle the glaze over the cooled scones.
Let the scones rest for 15 minutes before serving.
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