Spring is officially here! We even had a taste of summer last week, with a few days of 80 degree temperatures. Suffice to say I am craving lighter foods, fresh fruits, and delicate flavors like lemon (Meyer lemon to be exact).
Meyer lemons are actually a cross between a lemon and an orange, resulting in darker, deeper yellow skin and aromatic, less sour juice than a typical lemon. The taste is absolutely incredible in baked goods–light and “zippy”, taking a dish to a whole new level of “yum.”
It’s been a while since I cooked with new-to-me ingredients that required research… Enter the result of this weekend’s kitchen experiment: scones made with spelt flour and coconut palm sugar, inspired by the recipe Shanna shared, via her friend Kendra, last Tuesday. Shanna’s recipe used Einkorn flour, but I could not find any at the store, so I decided to use spelt flour instead.
Spelt is an ancient grain with a mellow, nutty flavor, and slightly higher protein content than wheat. Though it is not gluten free (it actually has more gluten than wheat), it is easily digestible. Sarah B of My New Roots explains more:
“Spelt is an excellent source of manganese, which helps protect your cells from free radical damage, keeps your bones strong, maintains nerve health, and promotes the function of the thyroid gland. Spelt is also very high in fiber and contains a good amount of protein.” (source)
Coconut palm sugar is made by tapping the nectar from the coconut palm tree and drying the juice in a kettle drum. It condenses into an unrefined brown sugar that can be used as a 1-to-1 replacement for white or brown sugar. It has a deep caramel flavor, perfect for baked goods. You can read more information here.
Meyer Lemon Blueberry Oat Scones
Adapted from Shanna’s recipe
Makes 8 scones
- 1 cup spelt flour
- 3/4 cup oat flour (make your own by blending steel-cut oats until fine)
- 1 cup old-fashioned rolled oats
- 1/4 cup coconut palm sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ginger powder
- 1/2 teaspoon salt
- Zest of 1 – 2 meyer lemons
- 8 ounces (1 stick) cold unsalted butter, cubed
- 1/2 cup plain Greek yogurt (or, in a pinch, strained regular yogurt, per above note)
- 3 tablespoons honey
- Juice of 2 – 3 Meyer Lemons
- 1/2 cup fresh or frozen blueberries
Preheat your oven to 400°F, and line a baking sheet with parchment paper. In a medium bowl, whisk together flours, oats, coconut sugar, baking powder, baking soda, ginger and salt. Toss the lemon zest with the dry ingredients.
Add the cubed butter to the dry ingredients. Rub or cut the butter into the flour mixture until it resembles small, coarse peas (using your fingers or a pastry cutter). Add yogurt and honey, and toss everything together with a fork or your hands until all of the dry ingredients are moistened.
Add the lemon juice last. Use the juice to bring the batter together, adding a little at a time until the mixture forms a nice dough that will hold together in a disc shape–not too wet or too crumbly. Gently fold in blueberries.
Form the dough into a large, flat disc on the parchment paper, pressing with your fingers as needed. Bake for 18 to 20 minutes, until golden brown on top. Cool for 15 minutes before cutting into 8 pieces.
The “base” for these scones came from Shanna and Kendra, but the blueberry-lemon combo was inspired by this week’s Meatless Monday from A – Z link-up, hosted by Heather. Although I missed the last two weeks (avocado), I hope to make it to the party more often this round!
Though I did not notice a huge difference in taste using the spelt flour (versus my usual whole wheat), I like the idea of an easier to digest and higher protein grain. Have you ever cooked with spelt flour? Please share any recipes you have tried!