Friday, 12 August 2011


Wettish afternoon and our little boy wanted to help do some baking.

I am a hit or miss baker, all to familiar with disasters but wanted to try baking with spelt for a change as I see it a lot in some of the local shops, these days.
This batch turned out not too bad and taste good.

Spelt is a very old version of wheat, grown by the Romans in this area but it is now quite extensively grown in parts of Europe. It has a lovely nutty taste and bakes up into not a bad scone. It does contain gluten.

I'm hopeless at measurements as the ingredients tend to get thrown into the bowl and the whole lot mixed up with your hand splayed like a whisk. It either feels right or too wet a mix or too dry. Add more spelt flour or milk to get a slightly sticky mix.

1/2 bag of spelt flour
2 good adult handfuls of self raising flour
a child's handful of baking powder
a good dollop of honey
3 eggs
1/2 a stick of butter
milk to mix
a muckle wedge of Wensleydale cheese with apricots (2 for £3 at the CoOp this week)
cheese for the top

Mix the flours and baking powder with the butter till it looks like fine breadcrumbs.
Add everything else and mix it with your hand until it turns into dough
Cut scone circles out of the dough

190 oven in the centre for about 20 minutes but they can take an extra 5 minutes if they look like they need it.

Eat hot with lots of butter and a slice of cheese.

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