Preheat oven 220*c/425*f
4 cups Spelt Flour
1 teaspoon Baking Soda
2 teaspoons Cream of Tartar
1 teaspoon Salt
1 stick plus 2 tablespoons cold butter cut into cubes
2 tablespoons Sugar
1 cup plus a splash of Buttermilk
2 tablespoons Whole Milk- set aside
In a large bowl:
Sift the flour, baking soda , cream of tartar and salt .
Add the butter.
Using your fingers, combine together until mixture becomes like wet sand.
In a separate small bowl:
Add sugar and the egg to the buttermilk and add this to the Flour mixture.
Working quickly, combine all ingredients. Using your hands, bring the dough together being mindful not to overwork the dough.
Turn out onto a floured surface and press dough flat until it is about 2-3 “ thick.
Use a floured knife to cut into triangles.
Brush tops with the remaining whole milk.
For this recipe I sprinkled the tops with Lavender at this point.
Place scones on a cookie tray lined with parchment paper and refrigerate for 10 minutes.
Bake for 12 minutes or until golden brown.
Serve warm with clotted cream and strawberry jam.
Serve with a nice cup of tea!