Chef Michael Smith'S Hazelnut & Currant Spelt Scone

Name: Chef Michael Smith'S Hazelnut & Currant Spelt Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sugar; 2 cups whole grain spelt flour; 1 teaspoon Kosher salt; 1 tablespoon baking powder; 5 tablespoons cold butter; 1 free-run egg, lightly beaten; 3/4 cup 35% or whipping cream; 1/3 cup currants; 2 tablespoons 35% or whipping cream; 2 - 3 tablespoons turbinado or chunky sugar (optional)

Servings: persons

1
Preheat oven to 425u00b0F. Line a baking sheet with parchment paper.
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
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
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
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!

800

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons sugar, 2 cups whole grain spelt flour, 1 teaspoon Kosher salt, 1 tablespoon baking powder, and more.

Yes, Chef Michael Smith'S Hazelnut & Currant Spelt Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chef Michael Smith'S Hazelnut & Currant Spelt Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions