So what’s the deal with spelt? Well it’s a grain similar to wheat but it has more protein, more B vitamins, less gluten and slightly fewer calories. That makes it better nutritionally compared to wheat but it is still not suitable for gluten free diets. Slept is an ancient grain and its gluten behaves differently to that in wheat flour, breaking down more easily and therefore it is easier to digest.
Spelt is a bit more expensive compared to wheat flour with an Irish brand retailing at €3.49 for a 1kg bag compared to €1.75 for normal wheat flour, but if you can afford the extra few euro then it is worth it for the health benefits. I’ve only recently begun baking with spelt flour and have found it very easy to bake with. Given the higher nutrient profile, I think it will become a staple in my larder.
These scones are so quick and easy and are perfect for picnics, elevenses, afternoon tea or as an accompaniment to soup.
- 200g wholemeal spelt flour
- 150g plain spelt flour
- 1 1/2 tsp baking powder
- 75g dates (approximately 10 dates) OPTIONAL
- 75g coconut oil
- 1 egg beaten
- 180 ml milk (almond, coconut, oat or cow’s
- 2 Tbsp maple syrup or other sweetener
- 1 tsp vanilla extract
- Preheat the oven to 180 degrees celcius (fan oven)
- Weigh out the flours and add to a large bowl along with the baking powder and mix.
- Add the coconut oil and rub it in with your fingers until it is dispersed.
- Chop the dates and add to the flour.
- Add the egg, vanilla extract, maple syrup and most of the milk and the mixture should come together. Add the rest of the milk if it is too dry.
- Roll the dough out onto a floured surface and cut out scones (this should make approx 7 decent sized scones but you could make them smaller, especially for children).
- Brush any remaining milk and egg on top of the scones.
- Bake for 25 to 30 minutes until golden brown.