Spelt is an ancient grain that has remained relatively unchanged over the years. It does contain gluten however the molecular structure of the gluten protein is shorter and more brittle than that of wheat and therefore easier for the body to break down and digest. It also has a higher protein and fibre content than wheat. If you are on a low carb diet then it is not something I would suggest you consume regularly, however it is something I use as a flour alternative for the kids. Try to use stone ground, wholemeal organic where possible. These scones are a great option to put in lunchboxes, especially with a good helping of butter!
Prep time: 10mins
Cook time: 15mins
- 1 cup spelt flour
- 2 tsp baking powder
- pinch of sea salt
- 1/8 tsp paprika
- 50g butter
- 1/2 cup grated cheese + extra for topping
- 1/2 cup milk
- Preheat oven to 200c
- Put dry ingredients in a bowl and mix to combine.
- Grate butter into dry ingredients and then rub through with fingers until it resembles fine bread crumbs.
- Add cheese and milk and mix quickly with a knife until combined into a soft dough.
- Turn out onto floured surface, kneed gently press into a 2cm thick square
- Cut into pieces
- Place on lined baking tray
- Bake 15mins until golden
Recipe can be doubled if more scones are required.