Cheddar and Chive Spelt Scones

These scones are crunchy on the outside and light and cheesy on the inside. No extra butter or cream required. They are quick and easy to make and would fit nicely on a brunch table or in your kids’ snack box.

You could also use this recipe to make sweet scones. Add 1/3 -1/2 cup of raw sugar to flour mixture, cut salt to 1/2 teaspoon and add 1 teaspoon vanilla to egg/buttermilk mix. Omit chives and cheese.

1½ cups whole spelt flour       

1 cup white spelt flour          

1½ teaspoons baking powder                

½ teaspoon baking soda 

1 teaspoon sea salt 

6 tablespoons unsalted butter, softened  

1 large egg plus 1 large egg beaten for egg wash

½ cup organic buttermilk

4 oz (120 g) mature cheddar cheese, cut into small (1cm or less) cubes   

3 tablespoons finely chopped chives                                              

1. Preheat oven to 400°F (200 C) and line baking pan with parchment.

2. Combine the spelt flour, baking powder, baking soda, and salt in a large bowl. Add the butter and with a pastry blender or two knives, cut the butter in until it is well combined and resembles course crumbs. Alternatively, use standing mixer with paddle attachment and mix flour and butter on slow speed until mixture resembles coarse oatmeal (about 1 minute).

3. In a separate bowl, lightly beat 1 egg and whisk in the buttermilk. Add to the flour mixture, and gently combine. Fold in cheese and chives.

4. Transfer dough to a well-floured surface, and pat into a 9-inch circle. Using a sharp knife, cut circle into 12 wedges. Transfer wedges to prepared baking sheet; brush tops with egg wash. Place in oven; bake, rotating baking sheet halfway through cooking, until outside is crusty and inside is cooked through, 15 to 20 minutes. Transfer to a wire rack to cool.

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