Cheddar, Chive and Herb Spelt Scones
Ingredients
- 3 cups organic all purpose, unbleached spelt flour also called white spelt flour
- 1 tbsp baking powder
- 1 tbsp organic sugar
- 1 tsp sea salt
- 3/4 cup unsalted butter cold
- 1 1/4 cup full fat buttermilk, cold or full fat plain yogurt, cold
- 6 chives finely chopped (or 2 green onions)
- 3 tsp dried parsley or ΒΌ cup fresh parsley, minced
- 1 tsp dried thyme or 1 tbsp fresh thyme, minced
- 1 cup extra old cheddar cheese shredded
- freshly ground pepper optional
- ground paprika optional
- buttermilk to brush scones optional
Instructions
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Line a large baking sheet with parchment paper and set aside.
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Mix the flour, baking powder, sugar, salt, parsley and thyme together in a large bowl. Cut the butter into the flour mixture and then mix using a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese and chives.
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Add the buttermilk, then gently fold until the dough starts to come together. Transfer the dough to a floured surface and gently bring the dough together with lightly floured hands. Cut the dough in half and then shape and flatten each piece into a disc about 1-1.5 inches high. Cut each circle into 6 scones using a sharp knife or bench scraper. Arrange the scones on the baking sheet and place in the freezer for 15 minutes.
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Preheat your oven to 400 degrees F. Brush the scones with buttermilk and sprinkle pepper and paprika on top. Bake for 20-25 minutes or until golden brown on the bottom.