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!
Original Nourishing Traditions Recipes 