it was a happy morning this morning in our house! this scone recipe was passed to me by my sister about a year ago and it would be an understatement to say that i got obsessed. remember my post a few days ago?! yea, that happened.
sadly, since going ‘real food’ i had not been able to figure out a soaked or sourdough version. how does one ‘cut butter into the flour mixture’ when it has been soaked overnight? answer: you don’t. it doesn’t work.
enter my new find: sprouted flour! yes you heard me right. the grains have been soaked, sprouted, then dehydrated and milled to produce a super healthy, super digestible flour. needless to say, it worked…amazingly well. so i’m sharing. enjoy!
fig and maple scones
2.5 cups sprouted spelt flour (i get mine here)
1.5 Tbsp baking powder
4 Tbsp raw cane sugar or rapadura
mix together and cut 3/4 block (1 stick for the yanks) of organic butter into the flour mixture with a pastry cutter. you are aiming for pea-sized chunks. chop up 6 dried figs into raisin-sized pieces and add to flour mixture
in a 1 cup measuring cup, crack and beat 1 organic egg, add 2 tsp maple extract (you can just use maple syrup but the flavour isn’t as strong) and fill the remainder of the 1 cup measure with organic raw milk. pour the wet ingredients into the dry and mix together just until combined. it should be sticky, not smooth. divide in half and put onto a greased cookie sheet. flatten each ball into two 1 inch high circles and score dough into six triangle shapes (like you are cutting a pie!). sprinkle a bit of rapadura or raw cane sugar ontop and bake at 200 degrees C for 12-15 minutes.
they tasted good, flaked like scones should flake and the best bit…no guilt. they were packed full of good nutrients.