Makes about 8 scones
1 3/4 cups white spelt flour
2 teaspoons sugar, plus extra for sprinkling
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
50g cold butter, cut into 1cm cubes
1 free-range egg
1/3 cup + 1 tablespoon buttermilk
milk for brushing
Strawberry & Rosé Jam
Whipped cream or coconut cream
Preheat the oven to 220˚C.
Combine the dry ingredients in a large bowl. Add the cubed butter and rub it into the flour until the mixture resembles coarse breadcrumbs.
In a separate bowl, whisk together the egg and buttermilk and pour this over the dry ingredients. Mix until the dough comes together, adding 1-2 teaspoons extra buttermilk if needed. Tip onto a lightly floured bench and knead half a dozen times. Quickly press out into a circle about 2cm high. Use a 5cm round cookie cutter to press out the scones, rerolling as needed until all the dough is used. Arrange the scones on a lined baking tray with 1cm space between each scone. Brush each scone with milk and sprinkle with a little sugar. Bake for 12 minutes until golden. Transfer to a rack to cool a little then serve warm with jam and whipped cream.