Biscuits, Scones (both cream/buttermilk) 

These have both cream and buttermilk just to be a little more healthy.

1/2 c unsalted butter
1 c milk,with a little yogurt mixed in
1 c heavy cream
4 c spelt (or soft white wheat) flour         (20 oz grain)
1 T + 1 t baking powder
1 t baking soda
1 t salt
2T - 1/2 c sugar

Preheat oven to convection roast 500* (Adjust setting later!). A very hot oven ensures an even temperature after placing trays into oven and helps give a good oven spring. Cut butter into about 8 pieces and keep in freezer. Grind grain, add powder, soda, sugar and salt. Mix well. Set aside to cool from grinding. Measure milk and yogurt. Scoop out about 2 cups of flour mixture into food processor. Add 1/2 of the butter and process until butter disappears with no chunks left. Pour out into mixer bowl or large bowl for hand mixing. Repeat with rest of flour and rest of butter. Mix in 'buttermilk' and cream with rubber scraper, pressing down as you mix. Or mix in mixer with dough hooks. Mix just until it forms a nice smooth ball. Pat onto floured baking sheet and cut into squares then diagonals, making triangle scones.  Separate pieces for baking.  Brush tops with cream or milk and sprinkle with sugar.  Bake at convection bake 425* for 10-12 minutes depending on size.

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