Spelt is an ancient variety of wheat known for its rich nutty flavor. With a lower gluten content, some find spelt to be more easily digestible than modern wheats. Use our spelt flour in quick breads, rolls, and cookies, or as a component of pie crusts, pizza dough and bread recipes. Spelt flour is excellent in traditional northern European sourdough breads.
Chocolate and Sunflower Seed Scones
- 2 3/4 cups stone ground whole wheat spelt flour
- 1/3 cup sugar
- 3/4 tsp salt
- 1 Tbsp baking powder
- 1 stick cold butter
- 3/4 cup toasted sunflower seeds
- 1/2 cup bittersweet chopped chocolate or chocolate chips
- 2 large eggs
- 1/2 cup milk
- 2 tsp vanilla extract
Preheat your oven to 425°F. Add the chopped butter to the dry ingredients and work in the butter quickly. Mix in the sunflower seeds and chocolate. Add the liquid ingredients to the dry, and gently but quickly mix everything together gently without over mixing the dough. Liberally dust your work surface with flour and turn out the slightly sticky ball. Flour the top of the ball to keep your hands from sticking and flatten the dough into a disc about 1” thick.
With a sharp chef’s knife, cut the disc into eight wedges. Transfer the scones to a parchment-lined baking sheet. Brush the scones with milk, and if you’d like, sprinkle with coarse raw sugar, and bake in the center of the oven for 20 to 25 minutes, rotating the tray after 10 minutes.