This is one of the recipes that worked well to convert to fresh flour and I had a great time trying it with different grains! Lots of taste testing! My friend was curious to see how her blood sugar did with this beloved recipe converted to my fresh flour. Good news is that these barely raised her blood sugar! All of the grains worked well for her but they DID have different tastes and textures so that is what I want to mention here! The original recipe is from Smitten Kitchen but I altered it so I will type my version below.

I tried the recipe with Khorasan/Hard White, one with all Soft White, one with all Spelt, and another with Spelt/Barley/Rye! The one with Khorasan was a little gritty but it was the first batch and I think it could have been great if I let the scones sit for 15 minutes before going into the oven. I probably won’t try it again since there were others that were amazing. Soft White was good! I really loved the 100% Spelt scones and the batch with 1/2 Spelt, 1/4 Barley, 1/4 Rye! I listed the amount I used below!

Scone recipe:

280g flour (*see below for how much fresh flour I used in each batch)

1 TBS baking powder

3 TBS sugar

1/2 tsp salt

5 TBS chilled butter, cubed

1/2 Cup dried cranberries or other fruit (I did not use any!)

1 Cup (235 ml) heavy cream

*Amounts of freshly milled flour I used for each type:

Batch 1: 1/2 & 1/2 Khorasan/Hard White batch, I use the amount the original recipe called for, 280 grams.

Batch 2: All soft white, I used 330 grams

Batch 3: All Spelt, I used 300 grams

Batch 4: 1/2 Spelt, 1/4 barley, 1/4 rye, I used 300 grams

1. Set oven to 425 degrees F
2. Add fresh flour, baking powder, sugar, salt to a food processor and pulse to combine.
3. Add cubed butter on the flour mixture and pulse several more times to combine until coarse and crumbly.
4. Put into a bowl, add dried fruit if you choose, and stir the cream in until just combined.
5. Pile dough on lightly floured surface and knead a few times so it comes together more, then form into a round, cut into 8 wedges, or use a biscuit cutter.
6. Bake on ungreased cookie sheet for 12-15 minutes or until lightly browned. Cool 10 minutes.

Enjoy!!