Recipe courtesy of KAMUT®
Whether for breakfast, tea-time or bedtime snack…scones are always a great choice!
2 Cups KAMUT® Khorasan Flour
1/4 Cup Sweetener of choice *
2 Teaspoon Baking Powder
½ Teaspoon Sea Salt
2 Tablespoon Butter
1/2 Cup Fresh or Dried Cranberries
1/4 Cup Chopped Walnuts
1 Cup Buttermilk, plus extra for tops **
Preheat oven to 425 degrees. Lightly oil a baking sheet.
In a large bowl, stir together Kamut flour, sweetener, baking powder, and salt. With fingertips, cut in butter until the mixture resembles coarse crumbs. Stir in cranberries and walnuts.
Make a well in the center and gradually stir in buttermilk to form a ball. Knead lightly. Do not overwork; the dough will be sticky.
Divide dough in half. On a lightly floured surface, pat or roll each portion into an 8” round, about 1/2” thick. Cut each round into 8 triangles. Place the scones on the baking sheet. Brush the tops with buttermilk. Sprinkle with a pinch of brown sugar, if desired. Bake for 14 – 18 minutes. Serve warm. Makes 16 scones.
*If using honey, agave or other liquid sweetener, add it with the buttermilk rather than mixing it into the dry ingredients.
** Make buttermilk by putting 1 Tbsp vinegar into a 1 cup measuring cup. Fill the remainder of the cup with milk of choice (rice, almond, soy, goat, cow, etc)