Spelt buttermilk scones with jam and cream are my absolute favourite for a tea-time treat. My dear friend Domenica makes the most delicious scones, served with strawberry jam and freshly whipped cream. I confess, I usually leave with a tummy ache because I can never stop at just one scone! I love to bake with wholemeal spelt flour, and I thought I’d try some less sugary toppings. If you have time to make the carrot, date and ginger jam, I’d encourage you to give it a go. The jam can be made a few days in advance. Otherwise, simply serve the scones with sliced strawberries and mint on top of the cashew cream. Maybe, you too will have room for another scone!
Here is the recipe for carrot, date and ginger jam: https://atamandastable.com.au/carrot-date-and-ginger-jam/ This jam makes an excellent addition to a cheese platter, too!
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Spelt Buttermilk Scones with Cashew Cream
Spelt Buttermilk Scones
- 250 g wholemeal spelt flour
- 60 g butter, softened and cut into cubes
- 1 1/2 tsp baking powder
- 2/3 cup buttermillk rice milk works well too (see note)
- 2 tsp lemon juice
- 1 cup raw cashews, soaked for 2 hours
- 1/2 cup brown rice
- 2 cups hot (not boiling) water
- 1 lemon, juice and zest
- 1 Medjool date, pitted
Spelt Buttermilk Scones
- Preheat the oven to 200°C (180°C fan-forced).
- Mix the lemon juice and milk together to make buttermilk and set aside.
- Sift the flour and baking powder into a large mixing bowl.
- Rub the cubed butter into the flour until it resembles fine breadcrumbs.
- Make a well in the centre of the flour mixture, pour in the buttermilk, amd mix together with a flat knife or a spatula.
- Turn the dough out onto a lightly floured surface and knead until smooth.
- Roll out the dough until it's about 2 cm thick, then cut with a small scone cutter or a small jar (5 cm diameter).
- Spread the scones out on a lightly floured baking tray.
- Cook the scones for 18-22 minutes until risen and golden.
- Serve warm with honey cashew cream, sliced strawberries and mint leaves, or carrot, date and ginger jam.
- Soak the cashews for 2 hours in a bowl of cold water.
- Rinse the rice and soak it it for 2 hours in a cups of hot (not boiling) water. This will soften, but not cook the rice.
- To make the rice milk, blend together the date, a pinch of salt and the rice with the water it's soaked in.
- Strain the mixture through a small sieve into a container. Seal and store the rice milk in the fridge until ready to use.
- To make the cashew cream, drain the cashews, and puree in a blender with 1/2 cup rice milk, the zest and juice of the lemon and the honey.
- Taste the cream. Add more honey, lemon or a pinch of salt according to taste.
- Serve with the scones.