Biscuits, Scones (with cream only) 

The premium scone without such an emphasis on health! Still whole grain, though.

3 c heavy cream

1 c currants with 1 c toasted nuts
Cheddar Cheese, 4 oz cut into 1/4 inch cubes
4 c spelt flour (or soft white wheat)        (20 oz grain)
1 T baking powder
2 T sugar
1 t salt

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. Grind flour and mix in powder, sugar and salt. Transfer to large bowl. Add 2 1/2 cups of the cream and stir with silicone scraper until dough forms, about 30 seconds. Add rest of cream to dry bits around the edges and mix until moistened. "Knead" with scraper until smooth. 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.

Cookbook Home | About | Search