One of the best things in the morning is having crumbling, warm scones. Scones are so wonderful. They are so easy to make: Just mix the batter and bake them. Ok that sounds too simple but honestly, they are hard to beat if you consider taste, versatility and the time factor.
And that was my goal: to find a healthy, quick but tasty breakfast.
In the morning I am usually not able to follow complex recipes before getting my eyes complete open and luckily this happens after I had my first coffee. But I am usually capable to through some ingredients together, put them into the oven and get a shower, while the scones are baking. The other point is: it is much faster to make them on my own, rather than buy some at the next bakery.
This is not a batter for playing around, not mix ‘this’ with ‘that’ and gently stir ‘something’ together. Just put everything into a bowl, mix until everything is just put together but make sure the butter is really cold and you bring the scones into the oven as long as the soda is reacting with the buttermilk which starts immediately.
There was one topic which needed some adjusting because scones are not more healthful than cookies. If you use white flour and sugar and put jam on it, it is mainly the same than eating cake for breakfast. So I substituted half of the flour with whole wheat flour and the other half with spelt. The result was great and this scones were filling me for longer but didn’t sit like a stone in my stomach.
I reduced the amount of sugar because I prefer to smear jam on it, rather than have the scones be sweet.
The other point is, I don’t have the time to roll the batter and stamp out rounds in the morning. I used a spring form and cut into triangles (don’t forget to do this before baking). The remaining scones freeze well and you just put them in your toaster to defrost.
whole wheat – spelt – scones
9.5 inch or 24 cm spring form pan or bigger
1 cup / 150 g spelt
1 cup / 170 g whole wheat flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon molasses
6 tablespoons / 90 g butter, very cold
1/2 teaspoon sea salt
4 tablespoons roasted sunflower seeds
6 tablespoons dried cranberries
1/2 cup / 120 ml buttermilk cold
Preheat your oven to 400 F / 200 C. Place a rack in the center of your oven and grease your spring form pan.
In a mixing bowl put everything together, cut in butter.
Stir just until a soft dough forms, don’t over mix. Add more buttermilk if needed.