Scon-scuits!

I love Spring for so many reasons, but one of them is the increase in creativity when it comes to food!

Last week, I had a last-minute invite to supper and I had one-hour to prepare something to bring. (She'd hinted to bring something fermented!). Opening cupboards and drawers, I noticed that I still have lots of flours, sugar and several large bags of frozen cranberries in my freezer - and there was a giant bowl of fresh sourdough starter by my woodstove. So being undecided as I usually am - I started out making biscuits then decided to make scones instead.  The result was a successful hybrid that went well with dinner (a moose curry) as well as dessert (get out the honey, Mommy!) DELICIOUS!

Here is the final recipe, inspired by Miche Genest's "Sourdough Buttermilk Scones" in The Boreal Gorment. I wanted to improve their digestibility so I incorporated a sprouted flour, and ancient grain flour (spelt) and fermented milk (kefir).

Mix together:
2 cups fresh sourdough starter
1 cup milk kefir or (1/2 cup kefir with 1/2 cup milk)
1 cup fine spelt flour

Then add:
1 egg
3 Tbsp of butter, melted (coconut oil works too)

Stir in:
2 Tbsp of evaporated cane sugar
1 tsp of sea salt
2 tsp of baking powder
1 tsp of baking soda

Then you can add:
1-2 cups of sprouted spelt flour (or any other flour, but I use sprouted spelt here because the flour has not been fermented)
A couple handfuls of cranberries and crowberries.

The dough will be goopy and sticky but if you put a little flour on your hands, you can pull out a handful of dough at a time and drop onto a greased parchment paper on a cookie sheet. Bake for 5-10 minutes at 425F, or until brown, then turn down the heat to 375 and bake for another 10 minutes. This recipe makes 12 large scones. Enjoy!