Chestnut Walnut Spelt Scones

Fall baking gets a little more interesting with Chestnut Walnut Spelt Scones. These crumbly, tender scones bring together earthy chestnuts, crunchy walnuts, and nutty spelt flour. Basically, autumn gets baked into a scone and then generously buttered. I see absolutely no problem here.

Even better, Chestnut Walnut Spelt Scones are ridiculously quick to make. Prep takes under half an hour. The bake takes just 15 minutes. Therefore, you can go from “I should bake something” to “pass the butter” in a very respectable amount of time.

So, what exactly is spelt?

Spelt is an ancient variety of wheat that has been cultivated for thousands of years. It has a naturally nutty, slightly sweet flavor. Consequently, it fits beautifully with chestnuts and walnuts. Here, it replaces ordinary all-purpose flour and gives these scones a little extra personality.

The dough comes together with minimal fuss. First, the dry ingredients get a quick whirl in the food processor. Then cold butter joins the party. After that, heavy cream turns everything into a sticky dough. And yes, sticky is correct. Do not panic. Your dough is not staging a rebellion.

Next, transfer it to a floured surface and gently knead in soft, flavorful vacuum-packed chestnuts and chopped raw walnuts. The chestnuts stay tender. Meanwhile, the raw walnuts keep their satisfying crunch. It is a very good texture situation.

Now comes the fun part. Cut the Chestnut Walnut Spelt Scones into whatever shapes your cutter collection allows. Circles are classic. Stars are festive. Acorns are wonderfully ridiculous. However, a large leaf cutter is practically mandatory for fall. If you own one, this is its moment.

Finally, serve the warm Chestnut Walnut Spelt Scones with butter. And not just any butter. I love French butter studded with big, glorious salt crystals. The salty crunch against the sweet, nutty scone is magnificent. However, you do you. Apple jam would also be gorgeous here.

Because apparently, autumn can be deliciously uncomplicated.

Print

Chestnut Walnut Spelt Scones

Course Breakfast, Snack, Tea time

Cuisine American, British

Keyword Chestnut Scones, fall recipes, Fall Scones, rhubarb walnut scones, Scone recipe, Spelt Scones

Prep Time 25 minutes

Cook Time 15 minutes

Servings 1 Dozen

Author Lora Wiley-Lennartz

Ingredients

• 3 cups spelt flour
• 1/3 cup sugar
• 2+1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons cold butter cut into pieces
• 1 cup heavy cream plus a few tablespoons more to brush on top
• 1 cup chopped cooked vacuum-packed chestnuts
• 1 cup chopped raw walnuts

Instructions

1. Preheat oven to 425F.
2. Line 2 baking sheets with parchment paper.
3. Place the flour, sugar, baking powder, baking soda, and salt in a food processor and pulse until combined.
4. Add the butter to the dry ingredients and pulse until it reaches a crumb-like texture.
5. Pour in the cream. Pulse until it forms a sticky dough.
6. Transfer the mixture to a floured work surface. Knead until smooth.
7. Then knead in the chestnuts, walnuts, and sage.
8. Pat into a circle.
9. Cut the dough with a 3” in diameter round cutter.
10. Transfer to the prepared baking sheets.
11. Brush the tops with cream.
12. Bake for 12-15 minutes, or until slightly golden.
13. Transfer to a wire baking rack to cool.
14. Plate and serve.

So, do you like these Chestnut Walnut Spelt Scones? Then, also check out some of these other delicious recipes: 

CHESTNUT HAZELNUT ROLLS

CREAMY CHESTNUT SOUP

APPLE CHESTNUT BUNDT CAKE WITH CALVADOS GLAZE