(Note from 7-16: We don’t make these anymore as we’re not eating sugar to improve our health.)
I love these with a little butter and raspberry spread (no sugar added). These scones are soft and delicious. They would be great with everything from eggs at breakfast to an evening hot chocolate with some cacao melted in the center for dessert. (An easy way to measure in grams is to use a food scale, just tare to zero after adding each ingredient. You can use this for ounces as well. I use a food scale for mailing Amor Milagre packages too.)
Non-GMO, organic, local, free range, grass-fed ingredients:
250 g spelt flour
3 g cream of tartar
2 g baking soda
50 g butter (softened)
25 g coconut sugar
120 ml kefir
20 ml kefir (for glazing)
Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture is crumbly. Stir in the sugar and kefir to mix to a soft dough.
On a slightly floured surface, knead and roll out to ball-sized portions (a bit bigger than golf balls, but if you like your scones bigger than a tennis ball size). Place on the prepared baking sheet. Brush with milk to glaze.
Bake at 425 degrees F (220 degrees C) for 10-15 max (depending on size of balls) minutes then cool on a wire rack. Serve alone, with garlic and olive oil/balsamic vinegar, or with butter, fruit spreads (no sugar added), or cacao.