English Cream Scones, made with Fresh Milled Flour

Directions:

1. Mix soft wheat flour, spelt flour, salt, and baking powder with a spoon, a wooden spoon works well.
2. Rub in the butter with finger tips until bread crumb texture, lifting to add air.
3. In a separate bowl mix the egg, sugar, and heavy whipping cream.
4. Mix dry and wet ingredients until they come together, being careful not to over mix. If time allows a 5-10 minute rest benefits your dough, optional.
5. Before turning the dough out on the counter, prepare a pastry cutter/ scrapper, 2.5 inch biscuit cutter, rolling pin, and baking sheet as it is hard to collect these items once your hands are covered in dough.
6. Turn the dough out onto a well floured counter, mix briefly to finish incorporating ingredients.
7. Fold the dough over itself about three or four times. Use plenty of flour as needed.
8. Optional: Add currents (alternatives: dry fruit like cranberries or raisins or fresh fruit like strawberries or cherries; this may increase cooking time if wet). Plain scones are delightful if you want to skip the fruit. If you do skip this step, fold your dough over 3-4 more times in place of the mixing of fruit.
9. If adding fruit, ensure there is fruit on the top of the scones so it is clear what kind of scones you have made and to add visual appeal.
10. With a rolling pin, roll the dough to ¾ to 1 inch thick.
11. Cut scones without twisting the biscuit cutter.
12. Place in freezer for at least 20 min or better yet, freeze overnight and bake frozen in the morning.
13. Beat and egg wash with a small amount of water and cover the tops of scones with a silicone brush.
14. Bake 375° for 18 -20 minutes or until they begin to brown.

Tips:
1. Make a double batch of scones and stock the freezer with some easy and nutritious breakfast options. They can be baked directly from the freezer. They take 18-20 minutes in a preheated oven, maybe two extra minutes when they are frozen. Bake until the tops begin to brown.
2. You can bake more than one variety in the same batch. Divide the dough and fold a different fruit option in each. You can also make some plain scones as they go well with everyone's favorite jams.