This recipe is based on one I used to make at an old job in a bakery in Sydney, they used loads of different types of flour and taught me that spelt, which is naturally much sweeter than wheat, is perfect for making scones light and fluffy.
For the scone (makes 6)
200g spelt flour
1 healthy pinch salt
30g light brown caster sugar
6g baking powder
130g double cream
100g fresh cranberries
50g white chocolate chips
For the glaze
4 heaped tblsp orange marmelade
2 tblsp orange juice
1. In a stand mixer blend your dry ingredients so they're well mixed.
2. Add the double cream at once and mix it quickly in - this is the fat in place of butter in most scone recipes, and as with rubbing that in, you don't want to over work it in or else the end result with be tough.
3. With the mixer on a slow speed trickle your milk in gradually until the dough has roughly come together in a ball, again without overdoing the mixing.
4. Add in your fruit and chocolate, mixing in with a few pulses to stop overworking the dough. If there's still fruit that hasn't been mixed in then you can always add it in with your hands during the shaping process.
5. Tip the dough out onto a lightly floured surface, and press down into a rough circle about an inch and a half thick. I like to use my hands because it allows me to be more delicate, and the key to scones is to avoid contact with the dough as much as possible, but if you're more comfortable with a rolling pin then just make sure you try and get it even as soon as you can. Place in the fridge and leave to rest for at least 20minutes.
6. Select your cutter size and cut out your scones, being gentle with the dough when you reshape the ends to get as many out as you can.
7. Place on a baking tray and egg wash with one egg yolk mixed with a pinch of salt and a drop of milk. (I made small ones as part of the trio of desserts for my supper club, and this recipe gave me a yield of 10).
8. Bake on 180C for about 15-16mins (11mins for smaller size), until they're nicely coloured and have a hollow sound when you tap their base.
9. Place the scones on a wire rack and while they're cooling put the glaze ingredients into a pan and stir until it reaches a thick (just on the edge of viscous) consistency. Paint the scones with a pastry brush and leave to cool.
10. The glaze should set so the scones are sticky to the touch, and for the best enjoyment eat them just before they come to room temperature. (Not straight out the oven because they need to rest for a little while to become truly soft and fluffy inside).