Cranberry & Pecan Nut Spelt Scones

Cranberry pecan nut spelt sconesIngredients (makes 9 small scones):
 
250ml spelt flour (preferably wholewheat if you can get it)
10ml baking powder
2.5ml bicarbonate of soda
A pinch of salt
30g butter
80ml lactose-free milk, with extra to glaze
10ml syrup
30ml cranberries, chopped
30 ml pecan nuts, chopped
 
Method:
 
  1. Mix/sift dry ingredients well to maximise air in the mixture.
  2. Rub in the butter with your fingers to achieve a breadcrumb like consistency, then mix through the dried fruit and nuts.
  3. Mix the syrup into the milk and add liquid to the dry ingredients. Use your hands to create a soft dough ball that should be slightly sticky but manageable.
  4. On a floured surface, knead dough into a circle approx. 2cm thick and either cut into 9 circles using a small cutter. Brush a little lactose-free milk over the tops to glaze.
  5. Place on a lightly greased baking sheet and bake at 200°C for 8-10 minutes until tops are golden. You may need to rotate halfway through to ensure an even rise.

Additional information