The best scones I ever ate were in Bath, England. That was about twenty years ago, but I could still remember exactly how they tasted. So I decided to make those delicious scones myself. The first batch I made was with whole wheat flour, and they were definitely not right! The scones in England were lighter, but I didn't think they used plain flour. So I opted for spelt flour. Just the normal spelt flour- not the whole wheat spelt. And then I went ahead hoping that this time it would work out. And it did. The herbs made the scones smell and taste like Italian bread. A note about the herbs I used. I used two herb mixtures. One the ordinary Italian herb mix, and the second was a herb mix used to make herb butter. Why this one? I needed something which had garlic/onion in it. You could also try using garlic powder if you can't get this mix, but I would never use fresh garlic- too strong for scones. The herb mixture turned out similar to the one they used in that little bakery in Bath, and these scones were light and still had that fullness of a nutritious spelt flour. So these scones are close to being the best, and then I'm satisfied. Eat them warm (you can place them in the hot oven for a few minutes to reheat them) and they must be delicious with pesto!!
200 g (1 ½ cups) spelt flour
1 tbl sesame seeds
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp Italian herb mix (dryed herbs)
1 ½ tsp herb butter mix (dryed herbs) (kruidenboter mix)
3 tbl olive oil
50 ml soya yoghurt
1 tbl white almond nut butter (witte amandelnotenpasta)
125 ml water
Preheat the oven to 190 C
Mix the dry ingredients in a bowl. Now whisk the oil and yoghurt in another bowl. In a glass whisk the almond nut butter with the water together to make a almond milk. Add this to the oil and yoghurt. Now pour the wet ingredients into the dry and mix together. With an icecream scoop make little balls from the batter and place these on to a lined baking tray.
Brush the scones with olive oil and place this in the oven.
Bake until the scones are golden brown which should take about 20 minutes. Eat the scones warm out of the oven.
The best scones I ever ate were in Bath, England. That was about twenty years ago, but I could still remember exactly how they tasted. So I decided to make those delicious scones myself. The first batch I made was with whole wheat flour, and they were definitely not right! The scones in England were lighter, but I didn't think they used plain flour. So I opted for spelt flour. Just the normal spelt flour- not the whole wheat spelt. And then I went ahead hoping that this time it would work out. And it did. The herbs made the scones smell and taste like Italian bread. A note about the herbs I used. I used two herb mixtures. One the ordinary Italian herb mix, and the second was a herb mix used to make herb butter. Why this one? I needed something which had garlic/onion in it. You could also try using garlic powder if you can't get this mix, but I would never use fresh garlic- too strong for scones. The herb mixture turned out similar to the one they used in that little bakery in Bath, and these scones were light and still had that fullness of a nutritious spelt flour. So these scones are close to being the best, and then I'm satisfied. Eat them warm (you can place them in the hot oven for a few minutes to reheat them) and they must be delicious with pesto!!
200 g (1 ½ cups) spelt flour
1 tbl sesame seeds
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp Italian herb mix (dryed herbs)
1 ½ tsp herb butter mix (dryed herbs) (kruidenboter mix)
3 tbl olive oil
50 ml soya yoghurt
1 tbl white almond nut butter (witte amandelnotenpasta)
125 ml water
Preheat the oven to 190 C
Mix the dry ingredients in a bowl. Now whisk the oil and yoghurt in another bowl. In a glass whisk the almond nut butter with the water together to make a almond milk. Add this to the oil and yoghurt. Now pour the wet ingredients into the dry and mix together. With an icecream scoop make little balls from the batter and place these on to a lined baking tray.
Brush the scones with olive oil and place this in the oven.
Bake until the scones are golden brown which should take about 20 minutes. Eat the scones warm out of the oven.