Soya Spelt Scones with Cranberry and White Chocolate | © 2011 | | © 2011 |

Scones, similar to American biscuits, are a type of pastry, which is often served at breakfast or tea, especially in Britain. The dough is usually made in the shape of a round which is cut into triangles, although scones can also be cut into squares or made using a cookie cutter. These soya spelt scones are so tasty when eaten warm. They can be also served at room temperature with clotted cream, jam or honey.

  • 110 g Toasted soya flour
  • 150 g Wholegrain spelt flour
  • 30 g Light brown sugar
  • 1/2 tsp Salt
  • 1 tbsp Baking powder
  • 110 g Cold butter
  • 40 g Dried cranberries
  • 40 g White chocolate chips
  • 150 ml Whole milk
  • 1 Egg, lightly beaten
  1. Preheat oven to 200C/400F and line a baking tray with parchment paper. In a mixing bowl, whisk together the flours, brown sugar, salt, and baking powder.
  2. Cut the butter into small pieces and blend into the flour mixture with your finger tips. The mixture should look like coarse crumbs. Stir in dried cranberries and white chocolate chips. Add in milk and egg. Stir until just combined. Do not over mix.
  3. Transfer the dough to a lightly floured work surface and knead briefly. Gently pat the dough to form a 2cm-thick round. Use a 3.5cm fluted cutter to cut out 16 discs. Dip the cutter into flour between cutting to prevent dough sticking to it.
  4. Place them to the prepared lined tray and then brush the top of the scones with milk or cream. Bake in the middle of the hot oven for about 15 minutes or until beautifully browned and puff. | © 2011 | | © 2011 |