You may also like
Categories:
rolled oats flour natural brown sugar baking powder ground cardamom baking soda salt butter egg buttermilk vanilla dried cherries
Viewed: 48 - Published at: 3 years agoIngredients
- 1/2 cup rolled oats (not quick cooking or instant)
- 2 cups whole spelt flour
- 1/2 cup natural brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 6 tablespoons softened unsalted butter
- 1 egg
- 1/2 cup buttermilk or 1/2 cup plain kefir
- 1 teaspoon vanilla extract
- 2/3 cup dried cherries, coarsely chopped
Method
- Preheat oven to 400°F Line a cookie sheet with parchment paper (do not spray or oil) and set aside.
- In a blender, pulverize the oats until you have coarse flour.
- Place the oats in a large mixing bowl. Add the spelt flour, cane sugar, baking powder, cardamom, baking soda, and salt.
- Using a pastry blender or two knives, cut in the butter until it is well mixed and the flour resembles coarse crumbs. Set aside.
- In a separate medium bowl, lightly beat the egg. Whisk in the buttermilk and vanilla. Add this to the flour and oat mixture. Stir to combine.
- Gently fold in the cherries.
- Drop the scones into 8 rounded balls on the parchment-lined cookie sheet a couple of inches apart from one another. The scones will rise and enlarge considerably.
- Bake until golden brown, about 17 to 20 minutes or until a toothpick inserted into the center of a scone comes out clean.
- Cool on a wire rack for 5 minutes before serving.
