Recipe: Cranberry and Orange Spelt Scones

CRANBERRY AND ORANGE SPELT SCONES

"If I could, I would eat a scone every day-and almost any flavor would do. Now that I have created these whole-grain scones, I can eat them more often. Spelt is an ancient grain mentioned in the Bible. It has fifty percent more protein than common wheat and a low glycemic index. People sensitive to wheat can often tolerate spelt because it has less gluten than regular wheat. In addition, spelt is a sustainable crop, so it benefits the environment as well."



2 cups plus 2 tablespoons (265g) spelt flour, divided use
1/2 cup (100g) plus 1 teaspoon sugar, divided
1 tablespoon baking powder
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons orange zest (from one large orange)
6 tablespoons (85g) unsalted butter or frozen margarine
2 large eggs, separated
1/3cup (80ml) milk or soy milk
1 cup (110g) frozen cranberries

Preheat oven to 425 degrees F (220C). Line a baking sheet with parchment paper or a silicone baking mat. Set it aside.

Place 2 cups of flour, 1/2 cup sugar, baking powder, ginger, and salt into the bowl of a food processor fitted with a metal blade and mix for a few seconds. Add the orange zest and mix a few seconds to distribute. Cut the butter or margarine into small pieces and add to the dry ingredients. Process for 10 seconds.

In a small bowl, beat one of the eggs and add to the food processor. Add the milk or soy milk and process just until the dough comes together. Sprinkle one tablespoon spelt flour on your counter.

Remove the dough from the bowl and place on top of the flour. Knead gently until the dough is soft, adding the remaining tablespoon flour if the dough remains sticky. Add the frozen cranberries by pressing them into the dough so they do not roll off your counter, which they will want to do. Knead the dough, making sure the cranberries are evenly distributed throughout.

Divide the dough in two and then roll each piece into a log,1 1/2- to 2-inches (4 to 5cm) thick and 8-inches (20cm) long. Take a sharp knife and cut the logs diagonally into wedges (triangles) making each cut in the opposite direction. Place the wedges 1 1/2-inches (4cm) apart on the prepared baking sheet.

Beat the remaining egg and use a pastry brush to glaze the top of the scones. Sprinkle the tops with the remaining teaspoon of sugar.

Bake for 15 to 18 minutes, or until the tops are just beginning to brown. Serve warm or at room temperature. Store covered at room temperature for up to three days or freeze for up to three months.

May be reheated to serve.

Makes 12-16 scones
Source: The Holiday Kosher Baker by Paula Shoyer. (Sterling Publishing; November 2013; $35.00/Hardcover; ISBN-13; 978-1454907145)