Sprouted Spelt Flour Cranberry & Walnut Scones

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 In Scones & Biscuits
Sprouted Spelt Flour Cranberry & Walnut Scones | Anita's Organic Mill
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 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 8 scones

Ingredients
 

  • 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)

Instructions
 

  • Preheat the oven to 375˚F and line a cookie sheet with parchment paper.
  • In a large bowl sift together the flours, baking powder, and cinnamon. Stir in the sugar and salt.
  • In a smaller bowl or jug mix together the milk, oil, apple cider vinegar and vanilla and set aside.
  • To the dry ingredients add the chopped walnuts, cranberries and the orange zest. Stir until evenly combined.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined.
  • 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.
  • Sprinkle the tops of the scones with a little cane sugar and bake in the oven for 20 to 25 minutes.
  • Move scones onto a wire rack to cool.
Showing 6 comments
  • linda burns

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

  • linda burns

    these scones were great just changed out the cranberries for frozen raspberries. will try with cranberries where they are in season.

  • lindy

    These scones are delicious. I used frozen partridgeberries and full fat milk instead of cranberries and the non dairy milk. I will sure be making these again. Good chance to use my sprouted flour, Thanks, Lindy

  • Ro

    I doubled the recipe and swapped the cranberries for frozen blueberries, which I had on hand. Replaced the orange zest with lemon zest. The lemon juice I reserved for the lemon icing glaze recipe on this site. The recipe was a little wet to handle (blueberries), so as suggested, I scooped out balls onto a baking sheet lined with parchment paper. After baking and cooling, I glazed the scones. Regretfully, I forgot to add the sugar to the scone recipe. I found it sitting on the counter, which I had previously premeasured! The scones were still very tasty and the icing glaze added the sweetness missing, so actually turned out perfect. I am a beginner baker, but cannot believe I forgot to add the sugar! Next time?
    Happy baking, everyone! =)

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