Ingredients

• 8 oz white spelt flour
• 2 tsp cream of tartar
• 1 tsp bicarbinate of soda
• 1 1/2 oz butter
• 1 1/2 oz castor sugar
• 2 1/2 oz creme fraiche

Method

1. Pre heat oven to 220°C (Gas mark 7) and grease a baking tray.
2. Sieve together the white spelt flour and the raising agents then add the sugar.
3. Rub the butter into the flour and sugar with your fingertips until it forms light crumbs.
4. Make a well in the centre and add the creme fraiche. Gently mix into the dry ingredients with your hands to form a slightly loose (but not wet) dough.
5. Knead VERY lightly for about a minute.
6. Roll out to about 1/2 inch thickness and cut with 2 inch diameter cutter (makes about 6 scones).
7. Place on prepared baking tray and brush with milk.
8. Bake at 220°C for 10 - 15 minutes until golden brown.
9. Allow to cool, then serve with butter, jam and cream.

Credits