It was over two years ago that I last attempted to put these Cheddar, Chive and Herb Spelt Scones up here. Where does the time go?! For who knows what reason (probably me thinking the photos weren’t good enough) they never made it.
Well, today is the day… because… baby wanted them. Yep you read that right. 😀 In just a couple of months the hubby and I will be welcoming a new addition to our adventure team! We are both very excited and I am of course hoping that in time I might have a little baker’s helper.
If you’ve been pregnant before you know that when a craving arrives it sure has to be satiated! I don’t know where the craving came for these (so far veggie sandwiches, pickled herring – thanks German heritage, and greek salad have been big ones for me) but I just had to have them.
A big pot of chilli later, these Cheddar, Chive and Herb Spelt scones warm from the oven and baby and I were happy campers. Of course I tucked a few in the freezer for the next time this craving might hit. 😉
If you liked this recipe you are going to love these ones!
Cheddar, Chive and Herb Spelt Scones
- 3 cups organic all purpose, unbleached spelt flour also called white spelt flour
- 2 tbsp baking powder
- 1 tbsp organic sugar
- 1 tsp sea salt
- 3/4 cup unsalted butter cold
- 1 1/4 cup full fat buttermilk cold
- 6 chives finely chopped (or 2 green onions)
- 3 tsp dried parsley or ¼ cup fresh parsley, minced
- 1 tsp dried thyme or 1 tbsp fresh thyme, minced
- 1 cup extra old cheddar cheese shredded
- freshly ground pepper optional
- ground paprika optional
- buttermilk to brush scones optional
Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
Mix the flour, baking powder, sugar, salt, parsley and thyme together in a large bowl. Cut the butter into the flour mixture and then mix using a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese and chives.
Add the buttermilk and gently fold with a spatula until the dough holds together. Transfer the dough to a floured surface and gently bring the dough together with lightly floured hands. Cut the dough in half and then shape and flatten each piece into a disc about 1-1.5 inches high. Cut each circle into 6 scones using a sharp knife or pastry scraper.
Arrange the scones on the baking sheet, brush with buttermilk and sprinkle tops with pepper and paprika. Bake for 18-20 minutes or until golden brown on the bottom.