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Cranberry Spelt Scones

May 4, 2011

Enjoy a little tea time with these lovely Cranberry Spelt Scones!  This recipe was submitted by Urban Acres customer Kara Robinson after she came to pick up the ingredients for the recipe at our store.  Yummy!  Thanks, Kara!

Cranberry Spelt Scones

2 ¼ cups Bob’s Red Mill whole grain spelt flour
4 teaspoons baking powder
¾ teaspoon salt
1/3 cup pure cane sugar
4 tablespoons cold butter
2 tablespoons cold shortening
¾ cup cream
1 egg
½ cup dried cranberries

Heat oven to 375 degrees Farenheit.

Mix spelt flour, baking powder, salt, and sugar in a mixing bowl. Cut butter and shortening into flour until they are pea-sized. Add dried cranberries. In a separate bowl, beat the egg with the cream, and then pour into dry ingredients. Stir until ingredients form loose dough. Turn dough out onto a floured surface and lightly flour top of dough. Press dough out 4” by 10” rectangle, and with a pastry cutter, cut into triangles (roughly 2 ½ to 3 inches). Place on nonstick baking sheet. Bake for 15 minutes or until light brown.

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