Archive for the ‘The Nourishing Traditions Bakery’ Category

Scones are always a welcome addition at our breakfast table, and these in particular received raves from my children.  Made in the true Nourishing Traditions style of pre-soaking the grains to break down phytic acid, these spicy scones incorporate barley flour in addition to the whole wheat; however you can use all whole wheat flour instead.

Mixing the dough for a recipe like this can be a pain since you have to combine a stiff lump of soaked flour with the rest of the ingredients.  I use my Vita Mix, set on the lowest setting, for the task, and many people have good success using food processors.  A word of caution:  If you double the recipe, be careful not to overload your Vita Mix or food processor, and only process one recipe at a time.

Mix together and soak overnight, or for 8-12 hours:

1 cup freshly ground barley flour

1 cup freshly ground whole wheat pastry flour

3/4 cup kefir or yogurt

After the soaking is complete, butter a cookie sheet or baking stone and preheat the oven to 350 degrees.

Mixing the dough:

1 egg

1/4 cup rapadura

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 teaspoons grated orange zest (see tip)

1/2 teaspoon salt

1 teaspoon baking soda

1/4 pound (1 stick) butter, grated or cut into small pieces

Break the soaked flour into small chunks before adding to a Vita Mix or food processor.  Then add the remaining ingredients.  Process on low until just combined.  Drop by rounded tablespoonfulls onto the prepared baking sheet, about 2 inches apart.  Bake for 10-12 minutes or until the centers are firm and tops are golden.

Makes about 8 medium to large scones.

Tip:  I keep a resealable bag of organic orange rinds in my freezer for recipes like this.  It isn’t often that I have organic oranges on hand at the same time I want to make this recipe!


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