Pear + Cinnamon Scones
By Teresa Cutter
What's great about it
Here is a wonderful and healthy spelt scone recipe from my Healthy Baking Cookbook, that is simple to bake and really delicious. Spelt is an ancient grain that is related to wheat but has a lower gluten content so it’s kinder to the digestive system. Wholemeal Spelt flour offers a good source of fibre, so it can help keep you regular and help in lowering cholesterol. Cinnamon improves insulin’s efficiency, which helps regulate blood sugar levels. Olive oil is my number-one favourite oil and I use it liberally in all types of cooking.The pears are roasted in chai aromatics and the rolled oats add another layer of texture and goodness.
Makes 8 scones
4 beurre bosc pears, finely chopped, skin on
1 teaspoon ground cinnamon
1 teaspoon extra virgin olive oil
240 g (2 cups) wholemeal spelt flour
2 teaspoon gluten-free baking powder
100 g cultured butter
250 ml buttermilk or almond milk
1 teaspoon raw honey
1 teaspoon vanilla extract
- PREHEAT your oven to 200°C fan-forced.
- COMBINE pears, ½ teaspoon cinnamon and olive oil in a bowl.
- LAY onto a lined baking tray and roast for 20 minutes, and then cool.
- COMBINE spelt flour, baking powder and the rest of the cinnamon.
- RUB in the butter gently, using your fingertips.
- COMBINE buttermilk, honey, vanilla, then pour into the dry ingredients, along with roasted pears.
- MIX lightly with a knife or spatula to form a sticky dough.
- FLATTEN out the scone dough on a working surface dusted with a little spelt flour.
- CUT out about 5cm thick rounds with a cutter.
- ARRANGE scones on to a lined baking tray and bake for 30 minutes until golden.
Notes and Inspiration
Add a handful of dark chocolate chunks.
Enjoy with a Healthy chef Gingersnap Chai Tea.
Serve with ricotta and a little honey, whole fruit jam or topped with almond or macadamia nut butter.