Today has been scorchingly hot, I woke up rather late this morning, sun streaming in through my bedroom window, birds singing their heads off and I just knew that I would have to get up and bake something yummy to have for afternoon tea, I knew it had to be something using the gorgeous rose petal jam that I recently made and it was a toss up between a Victoria sponge cake or scones, oozing with fresh whipped cream and the fragrant rose petal jam, both were rather appealing, but in the end I settled for the spelt flour scones.
Now usually I stick to the delicate rule of a straight edged scone, about 2 to 2 1/2 inches in size, but today I had the over whelming urge to make whoppers and was drawn to the nearly 4 inch ring. They rose perfectly, were gorgeously golden brown and looked rather amazing in their massiveness !! I think I rather like them like this, you only need one and you are full !
I have been searching for a spelt flour recipe for my scones for a while, some have not come out as light as I would of hoped, but this recipe is perfect and one that I will use now instead of my usual recipes.
Hubby was watching the F1 and I can not bare being stuck indoors at the best of times, let alone on a day like today, so I made myself a pot of tea, laid the table in the garden and enjoyed the glorious sunshine whilst having a typically British afternoon tea, the fragrant roses behind me growing up the house and the fragrance from the rose petal jam made for a very special moment, the dog slept lazily at my feet and I remembered why I love the summer and being a country girl.
Buon appetito
For the scones:
500g refined spelt flour
2 tsp organic baking powder (i.e. Dove’s Farm)
¼ tsp bicarbonate of soda
2g salt
120g cold organic butter
75g golden caster sugar
300ml cold buttermilk
For the egg wash:
1 large egg, beaten
15ml organic milk
Preheat your oven to 220°C and flour or line a baking sheet.
Sift the flour, bicarbonate of soda and salt in a large bowl. Grate the cold butter into the flour and, using your fingers, rub the butter into the flour until it resembles breadcrumbs. If you have a Magimix or large food processor simply blitz the butter and flour for about 10-15 seconds until it resembles breadcrumbs.
Add the sugar, stir through and then add the buttermilk. Using a wooden spoon mix the liquid and dry ingredients together and place this on a lightly floured work surface.
Knead with your hands for a minute or two until the mixture forms a smooth dough. Resist the temptation to over-knead or the scones will be tough.
With a rolling pin or just using your hands, roll out the dough until it’s 2.5cm/1 inch thick and using either a small or large floured pastry cutter press each scone out gently. Place the scones on your floured baking sheet and brush twice with your egg wash.
Bake the scones on the upper third shelf of the oven for 10-15 minutes if small or 20-25 minutes if large. They should have doubled in size and look golden brown on top.
Recipe for Rose Petal Jam https://www.gelsominascucina.com/2013/06/rose-petal-jam.html
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