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Rhubarb spelt scones cooling on a wire rack

Rhubarb Spelt Scones

Servings 8 people
Author Sophie

Ingredients

  • 3 cups organic all purpose, unbleached spelt flour (also called white spelt flour)
  • 2 tbsp baking powder
  • 1/3 cup + 3 tbsp organic sugar
  • 1 tsp sea salt
  • 3/4 cup cold butter
  • 1 1/4 cup buttermilk or yogurt and water to thin
  • 3 stalks rhubarb

Instructions

  1. Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.

  2. Slice the rhubarb stalks into 1/4" pieces and toss them with 3 tablespoons of the sugar.

  3. Sift the flour, baking powder and salt 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 1/3 cup of the sugar and then stir in the rhubarb.

  4. Add the buttermilk and stir and fold until the dough forms. Transfer the dough to a floured surface and bring the dough together with floured hands. Flatten the dough gently into a disk about 1-1.5 inches high. Cut the circle into 8 scones.

  5. Arrange the scones on the baking sheet, and bake 18-20 minutes or until golden brown on top.

Recipe Notes

1. Optional: Before putting the scones in the oven, brush the top of each with buttermilk and sprinkle with course sugar.
2. This recipe makes 8 large scones, but you can also cut the dough in half when you transfer it to your floured surface, shape each half into a disk and cut each disk into 6-8 scones each for a total of 12-16 scones.