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Ginger Spelt Scones

Delicious scones made from white and wholegrain spelt flour. They have tangy, acidic notes from buttermilk and warm, spicy notes from stem ginger and ground ginger.

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60 g walnuts

125 g white spelt flour

125 g wholegrain spelt flour

1 tbsp baking powder

1/4 tsp salt

1.5 tsp ground ginger

50 g demerara sugar (plus extra for sprinkling on top)

65 g unsalted butter (cubed)

60 g stem ginger (plus 1 tbsp of the ginger syrup)

125 ml buttermilk

1 egg


  1. Pre-heat the oven to 220 C/200 C fan/425 F/Gas mark 7. Lightly toast the walnuts in the oven for about 5 minutes or until they are fragrant and have darkened slightly. Leave them to cool.
  2. Mix the flour, baking powder, salt, ground ginger and sugar in a mixing bowl. Add the butter and rub it into the flour until the mixture resembles fine crumbs.
  3. Chop the walnuts and stem ginger into similarly-sized small pieces and mix both into the flour mixture.
  4. Into a jug mix the buttermilk, egg and ginger syrup. Make a well in the flour mixture and pour in the liquid.
  5. Gently combine the two mixtures together to make a shaggy-looking dough. If the dough is too dry/stiff, add more buttermilk, one tablespoon at a time.
  6. Knead the dough briefly until it just comes together and place it on a greased baking sheet, patting it into a disc about 20 cm in diameter.
  7. Score the disc into eight slices and sprinkle the surface with demerara sugar.
  8. Bake for about 20 minutes until golden and firm. Cut along the score markings, then transfer to a wire rack to cool.


Added by: ctevlin

Tags: Spelt Scones CakeNpastry Ginger

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