spelt for choice :-)

I headed down to Athlone this weekend to visit my parents and avail of some lovely home comforts - the fireplace, the fridge, the fully-functioning shower.. One of my favourite things to do at home though is to take advantage of my mother's well-stocked cupboards and proper kitchen equipment - things our student house is definitely lacking - to bake and cook!

I'd planned on making coconut scones this weekend, after tasting a delicious one in Le Petit Parisien during the week. When I opened the press to get out my ingredients, an unfamiliar bag caught my eye. Wholewheat spelt flour. Hmm. I'd heard of spelt flour but had never used it in baking before. So I decided to experiment!

This is the flour I used - available in Holland and Barrett for €3.99!

I didn't have a recipe for these, so I was a bit nervy about how they'd turn out - but they got a warm reception from my trusted tasters :) Using frozen fruit does means they don't rise as much as other scones, so just have your oven really hot and don't have your mix too wet. 

Wholewheat spelt coconut and raspberry scones

Slurp.

Ingredients
- 200g wholewheat spelt flour
- 140g self-raising flour (***originally I said white flour and 1 tsp baking powder, but after further experimenting, I decided self-raising is the way to go!)
- pinch of salt
- 50g caster sugar
- 50g dessicated coconut
- 150g butter (I use Flora)
- a handful of frozen raspberries (or fresh blueberries)
- 1 egg, beaten
- 120ml buttermilk

Method
1. Preheat oven to 220 degrees. Sift your flours and salt into a large mixing bowl. Add the coconut.
2. Stir in the sugar.
3. Add in the butter and using your fingertips, rub it into the flour until the mix resembles dry breadcrumbs. As always, handle as little as possible!
4. Add the raspberries
5. Pour in the buttermilk and egg, retaining a little bit of the mix for a glaze. 
6. Bring everything together with your hand.
7. Flour a work surface. Turn the mixture out onto your surface and roll it out to a 4-5cm thickness. Using a scone cutter, cut out your scones and place on a floured baking tray. Brush the tops with your remaining egg-mix.
8. Bake for 15-20mins, until golden-brown.