Saturday, August 24, 2013

Spelt Oat Scones

Love the shape!
These are super easy to make.  My little guy and I make them on Saturday afternoons while Baby naps. We have them for breakfast on Sunday mornings before heading to the pool.  I love that we share this time together.  He likes to press the Thermomix buttons and to spread out the dough into a giant circle and then cut into triangles.  We sometimes use honey as the sweetener.  Today we used Sucanat.  We use whatever milk we have lots of in the fridge.  I like that you can easily adapt the recipe to fit allergic needs:  coconut oil instead of butter and coconut milk instead of dairy.  No matter which way we make them, a little sprinkle of sugar on top is always nice. For original recipe, go to Tebasiles Kitchen.

What you need:

175 g spelt
75 g rolled oats
60 g sucanat or honey
1/2 tsp glutenfree baking powder
1/2 tsp baking soda
1/2 tsp sea salt
90 g chilled butter or coconut oil
160 g milk, Rice Milk or cream/water

What to do:

Heat oven to 220 °C / 450 °F

Mill spelt for 1 min 30 sec / speed 10

Add oats, sweetener, baking powder, baking soda and salt and pulse with closed lid function 3 x Turbo

Add butter or coconut oil and pulse 7-8 x Turbo

Add liquid and pulse 5-6 x Turbo

Soak dough in the bowl until oven reaches the required temperature

Place the dough in a circle on cookie sheet, greased or lined with parchment paper

Cut the dough with a spatula in 6-8 wedges and separate them slightly, or use a scone pan
Brush with liquid and sprinkle with some sugar (opt.)

Bake for 13-17 minutes

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