Go Back
Print
Chestnut Walnut Spelt Scones

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.