- 1 3/4 cups whole wheat pastry flour (I used spelt flour)
- 1/4 cup hulled barley flour or additional 1/4 cup pastry flour (I used barley)
- 6 Tbsp. Sucanat or Rapadura (raw, crystallized sugar- I didn't have any, so I actually used about 4 Tbsp. honey and it worked fine, but next time I might do more like 5 Tbsp.)
- 1/4 cup cold butter
- 2/3 cup cultured milk (you could use buttermilk, or do as I did and use 1/2 cup yogurt thinned with 1/8 cup water)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon (you could increase this a bit)
- 1 Tbsp. Sucanat or sugar
- 1/4 tsp. cinnamon
- Blend together in mixing bowl: whole wheat pastry flour, barley flour (or additional pastry flour), and 6 Tbsp. Sucanat or Rapadura.
- Cut in butter until coarse meal is formed, with a pastry blender.
- Make a well in center, add and stir in just to mix cultured milk (or buttermilk/thinned yogurt).
- Cover dough with plastic wrap, and cover the bowl with a damp cloth (I don't use plastic wrap, so I just covered the dough directly with a damp cloth, and it was just fine). Let stand at room temperature 12-24 hours.
- Make a topping with sweetener and cinnamon; blend thoroughly and set aside. (I didn't have the right sweetener, so instead I sprinkled cinnamon over the dough in Step 9, then drizzled honey off of a spatula all over the dough).
- Sift through small strainer into a small bowl: baking powder, baking soda, salt, and cinnamon.
- Work in leavenings, salt and spices; knead dough 8 strokes on floured surface. Divide in half and pat each piece into about 1/2 inch thick circle (my circle was about 6 inches wide, like a small tortilla). Cut each circle into 6 wedges with a floured knife. Let stand 10 minutes.
- Preheat oven to 400 F.
- Place wedges on ungreased cookie sheet and top each with sweet-cinnamon topping; bake at 400 F for 12-15 minutes.
Makes 12 scones (I doubled the recipe easily to make 24).
Courses Baked Goods
Recipe by Keeper of the Home at https://keeperofthehome.org/a-few-good-recipes/