Sprouted Spelt Flour Cranberry & Walnut Scones

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Sprouted Spelt Flour Cranberry & Walnut Scones | Anita's Organic Mill
Scones & Biscuits
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If you are looking for a delightful baked treat to accompany your morning cuppa this scone is just the ticket. Not too sweet and dotted with tart, fresh cranberries it’s a perfect little mid-morning ‘pick me up’. Made with our Sprouted Spelt Flour and with a hint of cinnamon and dash of orange zest. Simply lovely.
Prep Time:15min
Bake Time:20-25min
Yields:8 scones
Skill Level:Easy
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Ingredients

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  • 1 1/2 cups Anita’s Organic White Spelt Flour
  • 1 cup Anita's Organic Sprouted Spelt Flour
  • 2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 cup Anita's Organic Cane Sugar
  • 1/2 tsp Salt
  • 1 cup Fresh or frozen cranberries
  • Zest of 1 Orange
  • 1/2 cup Walnuts, chopped
  • 3/4 cup Non-dairy milk
  • 1/4 cup Neutral tasting oil
  • 1 tsp Apple cider vinegar
  • 1 tsp Vanilla extract (or 1/2 tsp vanilla powder; or seeds from one whole vanilla bean)

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Directions

  1. Preheat the oven to 375˚F and line a cookie sheet with parchment paper.
  2. In a large bowl sift together the flours, baking powder, and cinnamon. Stir in the sugar and salt.
  3. In a smaller bowl or jug mix together the milk, oil, apple cider vinegar and vanilla and set aside.
  4. To the dry ingredients add the chopped walnuts, cranberries and the orange zest. Stir until evenly combined.
  5. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined.
  6. If the mixture is quite wet scoop 1/3 cups of mixture and drop onto the lined sheet. If frozen cranberries are used the mixture will feel a little dryer (as the mixture will be very cold) and it may be easier to shape the batter into a round and cut into triangles.
  7. Sprinkle the tops of the scones with a little cane sugar and bake in the oven for 20 to 25 minutes.
  8. Move scones onto a wire rack to cool.

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Comments
  • linda burns

    these cranberry and walnut scones turned out beautifully. I rated them a ten.

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