Author Notes: These take me to my happy place and are adapted from my favourite scone recipe I inherited from my Dad. They are a huge crowd pleaser. The way to make new friends is serving up these scones! Best part is they are gluten free – so long as your baking powder is gluten free friendly! —jemma
teaspoons baking powder (heaped)
cups Spelt flour
- Preheat oven to 230 degrees Celsius. Now line a baking tray with baking paper.
- In a large bowl combine your flour and baking powder together using a fork. Add in your cream. Pour the remainder of the cream in a separate bowl for whipping later.
- The mixture should be sticky. Add extra water or milk to achieve a sticky consistency.
- Once you have a nice sticky mixture with the flour all combined, tip out onto the prepared baking tray. Gently spread out to make a rough rectangle keeping some good height (about 1.5 – 2 inches). Do not flatten or kneed.
- Using a knife cut into portions (the rectangle should look more like a naughts and crosses board now). Do not separate, simply make the cuts allowing the scone mixture to remain together. Brush with milk.
- Place into the hot oven (this is important as it allows them to rise up, up and away) and bake for about 15 min or until golden and just cooked through (a skewer should come out just clean when ready).
- Whip your remaining cream to serve with some good quality jam! A nice cup of tea goes pretty lovely with these bad boys!