Spelt and raspberry scones

There have been endless days of illness around here. It seems to be almost inevitable when the seasons are changing, so I have to admit that as much as I love the idea of warm weather coming up, I don’t like the difficulties my body has to go through in order to adjust to a change. To make things even more difficult we were all ill at the same time, one more than another, but still – difficult. I was the last one to fail without noticing myself – I had to be “sent home” from the job I was working on, because no one wants to be around ill people and I was definitely one of those!

So, what is it that you do when you are not feeling well? Wrap yourself in a favourite blanket (still a bit cold around here), make your favourite tea (mix of peppermint and chamomile tea with a large spoon of honey, same quantity of bee pollen and a generous squeeze of lemon juice) … but something is still missing? Of course it is! How about some comfort food? So, I had to unwrap myself from my blanket, instead to wrap around an apron, and without thinking for a second, I baked these scones. They have been on the menu for some time now and we have them mostly for breakfast or a snack during the day. But that is just not enough, not after an obvious need for them in such an emotional and susceptible situation, so officially from today I will call them – super comfort food for this family. If I can’t make my body feel better – instantly, I can work on my spirit and anyone would feel better in such good company! It took me two days to recover, so what can I thank for this? A good tea mix or healthy spelt flour scones?

Also, I’ve been encouraged (from different sources) to include more colours in my photos and to try and create some drama as well. I actually liked the idea as much as the challenge and that is why these beautiful scones accompany a rich burgundy coloured roses (that my son picked from the market a few days earlier) and fresh bay leaves, kindly picked and packed for us, from our dear friend’s garden.

Spelt scones

200 gr wholemeal Spelt flour

200 gr white Spelt flour

150 gr unsalted butter

2 free range eggs

2 tablespoons sour cream

50 gr raw sugar plus more for sprinkling

½ teaspoon sea salt

1 teaspoon aluminium free baking powder

2 teaspoons cinnamon powder

20 ml milk (I used almond milk)

200 gr raspberries or berries of your choice

Heat oven to 160C. Line baking tray with baking paper.

In a medium size bowl mix flours, sea salt, sugar, baking powder and 1 teaspoon of cinnamon powder. Add butter, chopped into small cubes and mix with your fingers until crumbly. In a different bowl beat eggs lightly with a fork and add sour cream. Combine two mixtures until you get a nice and smooth dough. Roll into a rectangular shape, to 7-8 mm thickness. Place the fruit on the top, sprinkle with sugar (1 tablespoon approximately), add 1 teaspoon of cinnamon and roll into a log. Cut into triangles, brush with milk, sprinkle with sugar and bake for 20 minutes or until done. Cool on a cooling rack if you can wait, otherwise – Bon appetite!