Dehydrated Sour Cherries Spelt Scones, are sugar-free and have some spelt flour in the dough, for a healthier and more nutritious approach. These crumbly and delectable scones, where the main feature is from the dried fruit that has been rehydrated in a lavender chai tea, are just the right treat for your next tea party or a cozy breakfast at home.
Song of the day: Those Sweet Words - Nora Jones.
Sometimes, if I pause to reflect on my 'condition' here in Canada, I get overwhelmed by a sense of longing to go back to my Country, and a feeling of intense loneliness for being separated from my family and friends on the other side of the world.
For those of you who do not know the story of how I "landed" in Canada, I can tell you that my husband Loreto (and his family) are my only family here. He is my love and my best friend, my partner in this crazy adventure that is our life together, and a business partner in the blogging enterprise. He is the shoulder I lean on to, the hand I hold in mine. A whole lot, for the poor guy, but he performs the 'task' with a light heart and an infectious smile.
Making friends easily and fast has never been one of my assets, let's face the truth. During the last couple of years, being part of a community like Food Bloggers of Canada has given us the chance to meet like-minded people and after meeting many of them in person, some we can now call friends.
Margaret Kitchen Frau and her husband Raymond are the loveliest couple and have become dear friends. We enjoy our time together whether it is meeting up for breakfast, shopping at the Farmers' market, sharing the table for always lavish meals, and picking fruit at their acreage. It is thanks to Margaret that I got to know, and love, Saskatoon berries, sour cherries, and haskaps, fruit unknown to me before coming here. I have made good use of all the fruit we picked at their acreage, but I suggest you head to her blog to find many more incredible recipes and tips.
As you can easily imagine, the dehydrated sour cherries that are the star of the show of these spelt scones, are Margaret's gift to us. A beautiful little jar of tart and plump dried sour cherries, that I rehydrated in a lavender chai tea and that gave the scones something to talk about.
The Dehydrated Sour Cherries Spelt Scones are light and delightfully crumbly (how a scone should be, in my humble opinion). The spelt flour gives that sweet/nutty flavor and the dried fruit is plump with a warm and spiced essence. They are sugar-free, nonetheless, I just cannot stop myself from sprinkling that little touch of turbinado (raw) sugar on top that, together with the brushing of a cream/egg mixture, adds that delicious sweet crunch that I always look for in my scones.
I enjoyed one of these Dehydrated Sour Cherries Spelt Scones still warm, after taking the last picture, with a droplet of my homemade Concord grape jelly. Enchanting!
Song of the day: Those Sweet Words - Nora Jones.Print
- 1 cup dehydrated sour cherries (or any other dried fruit)
- ½ cup hot tea (I used lavender chai)
- 1 cup organic spelt flour
- 1 cup organic all-purpose flour (plus a little extra for dusting the board)
- 2 tsp baking powder
- ½ tsp sea salt
- 175 g (¾ cup) cold unsalted butter, cubed
- 1 egg, organic free-range, at room temperature
- 2 tsp pure vanilla extract
- ¼ cup half & half cream, (or milk-any kind, or buttermilk, or heavy cream-the best)
- a sprinkle of raw cane (turbinado) sugar, (optional)
- Put the dehydrated sour cherries in a bowl, pour over the hot tea, set aside to soak.
- Preheat the oven to 425° F (220°C) and line a baking sheet with parchment paper or silicone mat or Cookina reusable baking sheet.
- Sift the flours, baking powder, and sea salt into a large bowl.
- Add the cubed butter and rub it quickly into the flour mixture with your fingers or a pastry cutter. until it is the consistency of breadcrumbs.
- Drain the dried fruit and discard the liquid. Mix the fruit in the flour/butter mixture using your fingers.
- Beat the egg, vanilla, and half & half (or milk, or cream) in a small bowl. Gradually pour the egg mixture (not all) into the flour mixture a little at a time until the dough is wet and sticky and you have a little egg mixture leftover.
- Pour the sticky dough onto a floured surface, shape into a flat long rectangle and cut into triangles, or rounds as you most like.
- Arrange scones on the prepared baking sheet, spaced at least 2.5 cm/1 in apart. Brush the scones with the leftover egg mixture. Sprinkle a little raw cane sugar (optional) and place in the oven.
- Bake for 14-20 minutes (mine baked in 17 minutes) or until risen and golden brown.
- Remove from the oven and serve hot or allow to cool on a rack.
- Enjoy hot from the oven with butter or cold with clotted cream and jam.
You can use any dried fruit you have on hands or like, like raisins, currants, etc.
They are sugar-free, but I like to add a sprinkle of turbinado sugar before baking that gives a sweet crunchy top. Totally optional.
- Prep Time: 15 minutes
- Cook Time: 17
- Category: Breakfast, Brunch, Tea
- Method: Baking
- Cuisine: International
Keywords: scones, breakfast, spelt flour, healthy, brunch, dried fruit, sugar-free, egg, butter
I love baking and kneading dough because it takes me to a happy place in my soul.