Cranberry spelt scones

December 23, 2015 at 12:04 pm Leave a comment


Here we are sneaking up on Christmas day. We have a full house, a full fridge and grandparents to watch our little wriggler – all of which means lots of cooking, which is my favourite way to spend the holidays.

I made these scones this morning and they were a hit with young and old alike. The recipe is an adaptation of a recipe I’ve been using for years. I wanted to lighten it up and make it a little healthier, so I used spelt flour and yogurt instead of white flour and cream, fresh cranberries instead of dried. We need to do something to compensate for the big batch of holiday baking that is sitting on the counter and singing its siren song…just one more gingersnap…

Cranberry spelt scones
Makes 8 scones

2 cups spelt flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon each ginger and cinnamon
1/4 teaspoon salt
1/4 cup cold butter, coarsely grated
1-1/2 cups fresh cranberries, halved
1/2 cup plain yogurt (we are loving Tree Island yogurt lately, made with milk from grass-fed cows (grass-fed = a better life for the animals, and it’s healthier for cows and people))

Preheat oven to 400F. Combine flour, sugar, baking soda, salt and spices. Grate in cold butter and cranberries and stir to combine. Stir in yogurt until a soft dough forms. Pat the dough into an 8″ round and cut into 8 wedges. Place on a baking sheet lined with a silicon mat or parchment paper and bake for 15-20 minutes until golden brown.



Entry filed under: Cooking, Family, Gluten Free, Home, Life, Recipes. Tags: , , , , , .

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