2 1/2 cups whole wheat spelt flour
1/2 tsp bi-carb
2 tsp baking powder
2 tsp sea salt
6 tablespoons butter, cubed
1 cup whole milk
dash of vanilla
Preheat oven to 200˚C.
Mix dry ingredients together, then add cubed butter and mix with fingers until the flour resembles course bread crumbs.
Combine wet ingredients in a separate bowl and then add to the bread crumb-like mixture until well combined (the dough will be quite wet compared with normal bread dough but thicker and drier than a muffin mix).
Spoon the dough onto a lined baking sheet and bake for 18-20 minutes until golden and cooked through the middle.
This made about 12 large scones for us.
*You can likely decrease the amount of maple syrup if you don't want these to be so sweet and don't have to alter the rest of the recipe. I am guessing the dough will probably be a bit more dry and the end product a bit more dense.
We had ours with homemade chilli tonight- we've had a bit too much rice lately. Tomorrow we'll have them with cream and jam for breakfast.