If you’re like me, your sweet tooth is strong this time of year and you’re in need of some good whole-food recipes to keep the tastebuds satisfied. With these spelt pecan scones, there’s no need to wait until next year to experience Christmas morning!
These scones are made with whole spelt flour, one of my favourite whole grain flours for baking. Spelt is an old relative of wheat, which means it behaves similarly as wheat does in baked goods. It’s an incredibly nutritious grain with a nutty flavour and is a great alternative to wheat flour for those with IBS, or anyone looking to lower the fodmap footprint in their diet.
I especially love making and freezing these scones so that I can bake them off fresh right before friends or family come over for brunch or afternoon tea.
They’re slightly sweet from the maple glaze, tangy from the yogurt in the dough and hearty all at the same time. Top them with a dollop of cinnamon greek yogurt for a hit of protein and you’re off to the races.
- 2 cups whole spelt flour (or whole wheat flour)
- 1 cup all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 1/2 cup ice cold butter, diced
- 3/4 cup plain yogurt, 2% m.f.
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup chopped toasted pecans
- 1/2 cup icing sugar
- 3 tablespoons pure maple syrup
- Heat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a food processor fitted with a steel blade, pulse the flour, baking powder, salt and sugar until combined.
- Add the diced butter and blend the butter until it resembles coarse meal.
- In a small bowl, whisk together the yogurt, maple syrup, egg and vanilla. Pour the yogurt/egg mixture into the flour mixture and mix until combined.
- Add the pecans and mix until combined.
- Transfer the dough onto a well-floured surface, knead the dough one or two times to form a semi-smooth ball.
- Roll-out the dough until 1 1/2 ” thick. Using a 2" round cookie-cutter, cut your scones and transfer onto the baking sheet, 2" apart.
- Bake 10-12 minutes or until golden brown.
- Meanwhile in a small bowl, combine ingredients for the glaze. Once the scones have cooled, drizzle the scones with the glaze and serve.
- After they've been formed, you can freeze the scones and bake them whenever you need them. The bake time when cooking from frozen is 15-18 minutes.