Spelt Cinnamon Currant Scones

Updated: Oct 2, 2019

So if you like brown cinnamon sugar poptarts then you will love these scones. Better ingredients, more nutrients, and less sugar, but still taste like a dream come true if you have missed those lovely squares of processed goodness. Those poptarts will always remind me of the school bus rides when my dad was in charge of breakfast and overslept. Or maybe he didn't oversleep, and it was just that much of a rush getting four kids ready for school? I just remember him frantically throwing food in our hands as we walked out the door. And I was delighted to eat my breakfast on the way to school. It always felt like such a treat carrying that butter soaked paper towel on board. Alas the recipe....


Cinnamon Currant Scones


2 cups organic sprouted spelt flour

3 TBS coconut sugar

1 TBS baking powder

1 TBS Vietnamese cinnamon

1/2 tsp pink salt

5 TBS unsalted COLD butter

1 cup heavy cream

1/2 cup currants

Notes on ingredients

I like to use sprouted spelt flour because it has a lower gluten content, and its so much easier to digest. It also doesn't spike your blood sugar the way that white flour does. By sprouting a grain, the vitamins and minerals begin to activate and become available for your body to absorb. It basically bumps up their nutritional value and at the same time, makes them more digestible for people with sensitive guts. The flavor is absolutely different in a sprouted grain as well.


Preheat oven to 450 degrees. Using a food processor, pour in flour, coconut sugar, baking powder, salt, and pulse a few times to mix. Dice the butter into squares and scatter evenly on top of the flour mix. I have also frozen the butter and grated into the flour. Pulse it until it looks like coarse corn meal. Pour it into large bowl, and stir in the cream. Lastly, fold in the currants.

Get a piece of parchment paper, lay it on a cookie sheet, and roll out the dough and form into a circle on it. It should be about the size of pie plate. AND It will be sticky. I like to wet my knife with hot water and cut them into 8 slices. Making sure there is space between each slice to bake individually. Bake for 12-15 minutes. And enjoy a nice warm afternoon snack or breakfast that reminds you of the former days.



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