1 ½ cups whole wheat spelt flour
4 tbs birch sugar
1 tsp baking powder
1 tsp baking soda
1 i ¼ tsp salt
1 cup unsalted butter
¾ cups buttermilk
zest of lemon
½ cup candied
½ cup dried aronia berries or dried blueberries
buttermilk for brushing
black sesame for sprinkling
I do not have to encourage anyone to make scones. Crumbly and warm, straight from the oven, oh what a great breakfast they would make. Sweet or savory, for every occasion, be it breakfast, lunch or afternoon snack. I prepared the scones late at night, put them in the frezer and straight from there transferred them into the warm oven. I made my today scones with whole wheat spelt flour, added finely chopped candied ginger and reconstituted dried choke berries (blueberries would make a great addition too). Healthy, crumbly, redolent of ginger and lemon. Served with yogurt and pomegranate seeds they made a great breakfast.
In a large bowl combine the flour, birch sugar, baking powder, baking soda and salt. Add in the butter cut in large pieces and work it with your firgertips until the pieces are pea size. Add the buttermilk and lemon zest. Lightly toss to distribute. Dump everything onto a clean and using the heel of your palm, quickly flatten out the dough. Scatter over the chopped candied ginger and choke berries. Gather the dough back together in a mound and flatten again. The dough should be holding together. Be sure to avoid overworking. You should still see some pea size bits of butter running through it. Pat down the dough into a slab of an inch thickness and with a cookie cutter of 2 inch diameter, cut out the biscuits. Cut as many biscuits as you can gathering the dough together after having used all the dough for one batch. Put the biscuits on a tray and freeze for at least 2 hours before baking, or up to 1 month, tightly wrapped. Preheat your oven to 350F. Remove the scones from the freezer. Space them with plenty of breathing room on two ungreased sheet pans, brush with buttermilk and sprinkle liberally with black sesame. Bake from frozen until cooked through, nicely browned, and easily lifted off the pan, about 25 minutes. These are best eaten the day they’re made.
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