You can easily double this recipe!
Heat oven to 220oC
- 1.5 cups SPELT white flour
- 3 teaspoons baking powder
- 40g butter
- 3/4 cup milk plus a little extra
- Pinch of salt
Combine flour, baking powder and salt into a large bowl.
Gently melt butter on a low heat. Turn off heat and pour in milk.
Mix liquid into dry ingredients quickly with a knife. Tip onto a floured oven tray and knead for a half a minute (it’s important not to over knead spelt flour).
Flatten into a square or rectangle shape (about 3cm high) and cut into 8 pieces. Leave a 2cm space between each. Brush tops with milk.
Bake for approximately 10 minutes on 220oC
NANA’S TIP
It is better that the dough is sticky rather than dry (for a moist scone) and then just use extra flour on hands when shaping.
There’s no such thing as TOO MUCH CREAM!