These tender, moist spelt scones are richly flavoured with warming winter spices, coconut sugar and molasses. They are delicious warm out of the oven and super quick to prepare and ready in less than 30 minutes. Perfect for snacking, afternoon tea and breakfast.
Gingerbread Spelt Scones
adapted from taste of home
- Preheat oven to 200C/400F. In a large bowl, whisk the flours, coconut sugar, baking soda, baking powder, spices and salt together. Cut in butter until mixture resembles coarse crumbs.
- In another bowl, whisk molasses, buttermilk and egg yolk until blended. Stir into crumb mixture just until moistened.
- Turn onto a lightly floured surface and knead gently 6-8 times. Pat into an 8-in. circle. Cut into 8 wedges. Place wedges 1 in. apart on a baking paper lined baking tray.
- In a small bowl, beat egg white until frothy and brush over scones. Sprinkle with sugar. Bake 12-15 minutes or until golden brown.