Apricot and Walnut Scones made with a mixture of our Spelt, Kamut and Einkorn Flours. A perfect treat for breakfast, coffee time, afternoon tea or even dessert.
1 cup Anita’s Organic All Purpose White Spelt
3/4 cup Anita’s Organic Einkorn Flour
3/4 cup Anita’s Organic Kamut Flour (or Sprouted Kamut Flour)
4 tsp baking powder
1 tsp cinnamon
1/2 tsp vanilla powder (or 1 tsp extract)
1/2 tsp salt
1/3 cup Anita’s Organic Cane Sugar
2/3 cup coconut oil, solid form
3/4 cup Anita’s Organic Apricots, chopped
3/4 cup Anita’s Organic Walnuts, chopped
1/2 to 3/4 cup milk (of choice)
Pre-heat the oven to 425 degrees F and line a cookie sheet with parchment paper.
In a large bowl sift together the flours, baking powder, cinnamon and vanilla powder (if using extract add with the milk later). Stir in the sugar and salt.
Scoop teaspoon size amounts of the coconut oil into the flour mixture and cut in with a pastry cutter – or if you have cool hands rub in with your finger tips until the mixture resembles wet sand.
Stir in the chopped apricots & walnuts.
Using a spatula stir in 1/2 cup of the milk a few tablespoons at a time until it starts to come together to form a dough. Use the remainder of the milk if the mixture is too dry.
Form the mixture into a loose ball and place on a lightly floured work surface. Shape and flatten the ball into a round (approx. 7 inch’s diameter) and cut into 8 triangles with a sharp knife. For round scones use a round cookie cutter.
Brush the top of each scone with a little milk and sprinkle lightly with sugar.
Bake in the oven for 15 to 20 minutes until lightly golden.
When cooked move the scones to a wire rack to cool.