Ingredients

• 150g White Spelt Flour
• 150g Wholemeal Spelt Flour
• 20g Baking Powder
• 60g Butter
• 100g Sultanas
• 50g Castor Sugar
• 80g Creme Fraiche
• 1 lightly beaten Egg
• 80ml Full Fat Milk

PREHEAT OVEN TO 220^O DEGREES/GAS MARK 7

Method

1. Place both flours in mixing bowl with baking powder and stir to combine.
2. Rub in Butter to a fine crumb consistency
3. Add the Sugar and the sultanas, stir again to distribute evenly
4. Add the Creme Fraiche and mix
5. Add the lightly beaten egg and mix
6. Now add the milk slowly to obtain a firm dough - you made need a little less that 80mls or possibly a touch more
7. Once you have your dough combined in your bowl, turn out onto a floured surface
8. Give the dough a couple of kneads and form it into a ball
9. Now using your hands press the dough into a rectangular shape, approx. 1/2inch thick
10. Using a Palette knife, cut the dough into 6 square pieces and place on a lightly greased baking sheet.
11. Place on the middle shelf of the oven for 18 - 20 mins until well risen and golden brown.
12. Serve warm with lots of butter

Credits

This is my own recipe, adapted from my normal scone recipe.