Spelt Buttermilk Scones with Cashew Cream
Spelt buttermilk scones with cashew cream taste delicious with freshly sliced strawberries and mint.
Servings: 10 small scones
Ingredients
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
Cashew Cream
- 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
Instructions
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.
Cashew Cream
- 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.
Notes
I've included the instructions for making both buttermilk and rice milk in the the recipe. Although you can buy both at the supermarket, they're simple to make, and cheaper, too! You can also use the rice milk to make the scones if you like, instead of buttermilk. In this case, omit the lemon juice.
The rice milk and the cashew cream can both be made 3 days in advance.
The scones are suitable to freeze.