I love the nutty flavour and texture of spelt flour. I admit, my stomach does as well. I don’t have allergies but I do find spelt is more gentle so I often buy spelt pasta and always have spelt flour on hand.
With a girl’s night dinner approaching, I wanted to serve something delicious to go with my beer cheddar soup and cheese scones with chives fit the bill. Having never made scones and not really knowing what to expect, I searched all over the internet and combined a variety of techniques and measurements hoping for the best because I couldn’t find this recipe.
What I came up with turned out perfect. It was actually quite simple and foolproof as well. Start by sifting 2 cups of spelt flour with 1 Tbsp of baking powder and 1/2 tsp of salt.
In a separate bowl, beat 2 eggs with 1/3 cup of kefir. If you make your own it is even better. Kefir helps the scones rise a bit and it makes them less dry.
Now that your wet and dry ingredients are done, all you need to do is prepare the flavours. It is important to use cold butter when making pastry like this. It helps create air bubbles and makes the scones lighter. I freeze a 1/2 C block of butter and then grate it using the grater on my food processor (or you can do it by hand but who has the time?).
Simply add the butter to the dry ingredients and combine with your hands until it looks crumbly. Because the butter is already in small pieces, it won’t take long.
Next, add 1 cup of crumbled goat feta and half a package of chopped chives. Work these ingredients into the flour mixture the same way as the butter.
Finally, add the egg and kefir to the dry ingredients and mix with your hands just until everything sticks together.
On a lightly, floured surface, dump the mixture and knead about 4 times so that it forms a loose, but sticky ball. The mixture should be coarse and damp but not overly sticky. It is important not to overmix or knead. If you do, the scones will be dense and heavy.
Pat the dough down to form a circle that is about 2 cm thick. Using a sharp knife, cut the circle into 8 wedges.
Transfer the wedges onto a lined baking sheet so they are about 1″ or more from the other wedges as they will rise and expand a bit.
Use a pastry brush, brush some melted butter on top or, for a more golden colour, use egg wash.
Bake at 400º for 20 minutes and serve warm with a tasty cup of soup. These also go great in the morning with a hearty breakfast.
Cheese and Chive Scones
2 C spelt flour
1 Tbsp baking p0wder
1/2 tsp salt
1/2 C butter grated
1/3 C kefir
1/2 package chives
1 C crumbled goat feta
1. Sift dry ingredients together.
2. In a separate bowl, beat eggs and kefir.
3. Work grated butter into the dry ingredients so they look crumb-like.
4. Toss in feta and chives.
5. Add wet ingredients and mix by hand just until they combine.
6. Do not overmix. Mixture will look wet and heavy.
7. On a floured surface, knead 4 times so dough comes together.
8. form dough into a 2cm thick circle.
9. Cut dough into 8.
10. Place scones on a lined baking sheet with a minimum of 1″ apart from eachother.
9. Bake at 400º for 20 minutes.