Sprouted Spelt Scones With Berries & Cream

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!)

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.