Thursday, March 5, 2009

Spelt-Oat Scones Mix and recipe

This recipe is an organizing mommy original, but it was heavily inspired by this recipe. As I usually do, I made so many changes that I end up with my own recipe. Big surprise!

If you have a grain grinder, use it to grind your spelt/ or wheat. Also, you can use store-bought wheat flour, but it tends to be very dense, so you may have to add less.

Make a big mix:

6 cups of spelt flour (or other flour)
1 cup of hard, cold butter

"Cut" the butter into the flour, like you would for a pie crust. The butter should be hard and cut into chunks. You can do this in the food processor. If you don't have a food processor, use your hands. The mixture will look like coarse meal when the two are combined.

Cut/ mix the rest of the ingredients with your hands.

2 cups of oats
1/3 cup of white sugar
1 T + 1 t. baking powder
1 t. baking soda
1 t. salt
1 cup of powdered buttermilk
4 T. ground flax
1 1/2 cups chopped pecans
1 cup craisins (sweetened, dried cranberries)
2 t. cinnamon

When you are done, you will have a mix looking like this: It is a dry crumbly mixture.
Now, here is the beauty of this. You can store this in the fridge and use your mix when you are ready to make fancy scones.. to impress your guests and such..

When you are ready to make the scones:

For every 2 cups of mix, you need about 1/3 cup of water (+ up to 2 T. water)

The entire batch makes about 12+ cups, so if you want to make the whole batch, start with 2 cups of water and add just a little more to make a soft blob.

At this point, I sprinkle some white flour on the counter and try to mush that blob down to 1/2" thickness all around.

Remember, this is not bread dough. You do not want to knead it and over handle it. Just get it in a shape--that's all the handling you want to do.
Seal the edges by pressing your fingers together.

I think scones cut in triangle shapes taste so much better, don't you?
There is no "right" way to do this. Think" triangle" and "same size".
Use a spatula to get them on a cookie sheet. Space them out so they aren't touching.
Bake at 450* for 11-13 minutes, depending on your size.

Yummy. Serve with a lemon curd or jam or just eat plain! Very low sugar!


Anonymous said...

This looks very yummy! I'd have to agree with you about the importance of the three-sided shape to the overall taste of the scones.

Anonymous said...

Those look beautiful. I love the idea of putting oats and pecans in them .

Anonymous said...

Those look wonderful! I've never made scones before, but you inspire me to try! :)

trixie said...

A question for the recipe's author: how much regular (vs. powdered) buttermilk should I use? Thanks so much. This is exactly the recipe I was searching for.

Jena Webber said...


You probably could substitute regular buttermilk instead of water, but your dry mix ratio will be off.
The reason I used powdered buttermilk is so it would be a no-brainer (just add water) mix. If I were eliminating the powdered buttermilk, I would probably add one cup of white flour to the mix--as to keep the ratio the same, without adding a lot of density. Does that make sense? The liquid measurement would stay the same. (Just use buttermilk instead of water)

They probably will taste better that way also. Cheers.