Chef Michael Smith'S Hazelnut & Currant Spelt Scones

1. 1

   Preheat oven to 425u00b0F. Line a baking sheet with parchment paper.

2. 2

   Sift flour, sugar, salt and baking powder into a stand mixer bowl. Add cold butter and mix with a paddle on low speed (#2) until mixture resembles coarse meal. Some small pea sized lumps of butter should be visible. Mix through currants and chopped hazelnuts briefly to combine

3. 3

   Meanwhile, in a medium mixing bowl, begin to whip the 185mL of cream until beginning to thicken - be careful not to over whip! Add the egg to the cream and lightly mix through. The cream should still be liquid, and just starting to hold a peak. Add the cream mixture to the dry ingredients. Mix on low speed to combine. Do not over mix. If mixture seems dry, add a splash of extra cream. The dough should almost come together, but will still look somewhat rough. It should be fairly soft, even slightly sticky.

4. 4

   Turn dough out onto a lightly floured surface. Press the dough together (but don't knead) into a ball. Press into a disc about 3/4 inches thick. Cut into 6-8 wedges. Transfer to parchment lined baking sheet leaving about 2 inches of space between each scone.

5. 5

   Brush scones lightly with the remaining 35% cream, and sprinkle with turbinado sugar if desired. Bake for 8-10 minutes until golden, rotating once during baking. The scones should be springy to the touch when pressed in the center. Be careful not to over bake - scones can very quickly begin to dry out!

* Per serving · 4 servings · Values may vary.

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