"Vegan" Spelt Scone Cake

Vegan is in inverted commas because I used butter in the recipe, but no eggs.
Butter can be substituted with whatever fat you use instead.
1.5 cups coarse ground spelt flour
1.5 cups white spelt flour
200g butter
2 heaped Tbsps muscavado sugar
1 level Tbsp vanilla sugar
1 fat squeeze of runny honey (about a tablespoon)
2 tsps baking powder
1.5 tsp baking soda
Pinch of salt
About 3/4 cup cold water
Heat the oven to 175°C.
In a medium sized pan, melt together the butter, muscavado and honey.
In a large bowl, mix together the flours, baking powder and soda, vanilla sugar and salt.
Add the cold water to the butter mix and stir quickly until homogeneous.
Add to the dry mix and mix just enough to combine.
Line a 20cm square tin.
Spread the mix into the corners and flatten out.
Bake for 25-30 minutes or until a skewer comes out clean.
Turn onto a cooling tray and allow to cool for a few minutes.
Serve warm with or without jam and butter.
For scones
Alternatively, use all white wheat flour, which will yield a drier dough... then you'll have scones!
Bake at 200°C for 20-25 minutes.


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