Back in the day, I used to do a lot of soaking and home-sprouting of my grains. This ensured that the grains were easily digestible and the nutrients were readily available for absorption and use by my body.
Fast forward to three (edit: four!) children and a farm, and I just don't have as much time for soaking and sprouting as I used to. Scratch that, I HAVE the time, I just use it to write blog posts, change poopy diapers, and feed sheep instead. It's not so much the time it takes to soak and sprout, but rather, the thinking ahead part that gets me. To enjoy English Muffins, one must think ahead 24 hours. And even though it just takes a few seconds to actually do that, my brain is in the Mama-Zone and I just don't have the forethought to take care of it like in times past.
But that doesn't mean I let something like soaking and sprouting grains go entirely.
Rather, it means that I have outsourced some of that work to somebody else.
Buying sprouted flour isn't nearly as frugal an option as sprouting and grinding the grains yourself, but it's still a good option. I purchase a 25 pound bag of sprouted spelt flour from Azure Standard – it enables me to make those quick-breads, last minute desserts, and biscuits without having to think too far ahead. It's also much more cost effective to buy the sprouted flour in bulk versus buying a small bag from the grocery store.
I love the earthly flavor of spelt. And I love that in it's sprouted and ground form, it's easily digested. Couple that earthy grain goodness with two more of my favorite ingredients: drizzled raw, local honey and cream from our cow.
Friends, we're in for some serious treats. Like this Sprouted Spelt Scones with Berries and Cream. Yum.
Sprouted Spelt Scones with Berries & Cream
You will need:
– 2 cups sprouted spelt flour (or organic, unbleached, all-purpose flour.. or any combination of the two)
– 2 ½ teaspoons baking powder
– ½ teaspoon sea salt
– 1 ⅓ cup cream (raw, local, and organic is best)
– ⅓ cup maple syrup
– 1 teaspoon vanilla
– ½ cup berries (fresh or frozen)
– Zest of 1 lemon
– 3 tablespoons butter, melted (learn how to make your own butter here)
– 3 tablespoons honey (raw and local is best!)
1. Combine the flours, baking powder, and sea salt together in a bowl. Whisk to combine.
2. In a separate bowl, mix together the cream, maple syrup, and vanilla.
3. Add the berries and lemon zest to the dry flour mixture. Gently stir. Pour the cream mixture into the flour mixture and use a fork to gently combine. If it’s too runny, add a bit more flour to get it to the right consistency. It should be a loose, shaggy ball.
4. Turn the dough out onto a floured countertop and gently knead the dough into a ball. Use the palm of your hands to gently smoosh the dough into a disk-shape.
5. Take a large knife and cut the disk into eight equal-sized wedges, like a pizza. Place on a parchment-lined baking tray. Brush with the melted butter and drizzle lightly with the honey.
6. Bake in a preheated 400 degree oven for 16-18 minutes, until just golden.
Speaking of cream, did you know that our beloved Sally Belle cow is now dry? Dry as in, no more milk? Dry as in, no more cream? Dry as in, no more butter? I'm dying. I mean, I know it's good and important and all that, but I still am mourning the loss. Sal has been the backbone provider on the farm since she arrived and it's weird to not haul a few gallons of milk to the fridge each day.
She's due at the end of May with her calf and I'm eagerly (ahem, desperately) looking forward to her freshening and allowing us to glean some of that raw, creamy goodness once again.
Sorry. Rabbit trail. Butter distracts me. What were we talking about? Ah yes, scones.
Sweet, baked goods are definitely a treat around these parts. I don't always keep them around for a few reasons. For starters, I tend to be a glutton that doesn't know when she's had enough. And for two, my children grab them, run around the house with them, and leave a trail of sticky crumbs wherever they go which I then have to vacuum up. It's better for all to keep the scones on a must-have basis.
And I must have them. At least every now and again. We freeze blueberries in the summer when they're in season and readily available for special occasions just like this.
Special occasion sprouted spelt scones with berries and cream.
I dig it.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Sprouted Spelt Scones With Berries & Cream
- 2 cups sprouted spelt flour (or organic, unbleached, all-purpose flour.. or any combination of the two)
- 2 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 1 ⅓ cup cream (raw, local, and organic is best)
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- ½ cup berries (fresh or frozen)
- Zest of 1 lemon
- 3 tablespoons butter (melted)
- 3 tablespoons honey (raw and local is best!)
- Combine the flours, baking powder, and sea salt together in a bowl. Whisk to combine.
- In a separate bowl, mix together the cream, maple syrup, and vanilla.
- Add the berries and lemon zest to the dry flour mixture. Gently stir. Pour the cream mixture into the flour mixture and use a fork to gently combine. If it’s too runny, add a bit more flour to get it to the right consistency. It should be a loose, shaggy ball.
- Turn the dough out onto a floured countertop and gently knead the dough into a ball. Use the palm of your hands to gently smoosh the dough into a disk-shape.
- Take a large knife and cut the disk into eight equal-sized wedges, like a pizza. Place on a parchment-lined baking tray. Brush with the melted butter and drizzle lightly with the honey.
- Bake in a preheated 400 degree oven for 16-18 minutes, until just golden.
Angi @ A Return To Simplicity
These look amazing! I wish we had something like Azure Standard here on the East coast! It would make bulk purchases much easier. 🙂
Megan @ restoring the roost
We actually have a local grain/flour mill less than 15 minutes from us, Lindley Mills, that makes their own sprouted spelt flour. You can buy it in 3 lb bags or in bulk 25 lb bags. It’s wonderful! So for those readers that are on the east coast close to NC, check out Lindley Mills. It makes much more sense to me To buy it there rather than go through all the effort of making my own when my time is so precious. It’s not expensive at all.
Jennifer A
I’ve bought from them! It’s a drive from here, but I love their flours. So funny to see their name when I was thinking about them.
Melissa
They look so good… We grow most of the ingredients… Time to grow some spelt. I wonder if amaranth would work… In the meantime… Thanks for all of the inspiration! You rock!
Sarah
Do you think you could sub in sprouted hard red wheat and it would still do ok? Haven’t baked with spelt so I’m unsure if it changes things.
Kim Baker
I made these this morning. My oh my, they are wonderful! Thx, Shaye!
Donna Danna
Just curious miss creamy goodness, didn’t you put by for the dry time? Milk, cream, and butter in the freezer! Nothing like knowing what goes in your body.
Halsted
I also prefer to buy the flour in bulk as it is more affordable and always there when I need it. This recipe sounds delicious – can’t wait to try it.
Annie
You continue to inspire me. Thank you.
Sally at Garden Valley Homestead
Hmmm. Looks good, Shaye. I haven’t baked scones with spelt…yet. I’m inspired.
Candi
Oh Yes, Sprouting! I completely agree – the hard part is not the sprouting, it’s the thinking about something more than 5 minutes before you do it. Difficult!
Yes – We will be drying up our jersey in May – I will be mourning along side you!
Kelley
Shaye, what brand of sprouted spelt did you purchase from Azure Standard? The link goes to Amazon rather than Azure.
Charity
I love this recipe because it can be whipped up in snap and with three little ones that’s the kind of yummy food I need! Also raw honey and butter together is to die for! Yum!
Tracy Nicks
Approximately how many scones does this make?