This is my take on the Corn Scones recipe from the Moosewood Restaurant Collective. I normally leave out their cornmeal, substituting it with our freshly ground spelt flour. The currants and lemon zest can be replaced with whatever you have on hand and feel like. In our kitchen we often use walnuts, dried cranberries or apricot paste (a thick sheet of fruit roll-up available at Arabian markets).
On weekends when we feel like something special for breakfast, this is our go-to recipe.
[3] 1/4 cup butter (or 3 tbsp neutral oil)
1/2 cup whole milk or soy milk
2 tbsp brown sugar
2 cups whole spelt flour (or whole wheat or other whole grain, best if freshly ground)
1/4 tsp salt
1 tsp baking powder
1/4 cup currants
zest from 1/2 lemon
Preheat oven to 375 or 400 F. (Ours always needs more than what the books say - get to know yours.)
Melt the butter in a small pan. While the butter melts, combine flour, salt, baking powder and sugar in a bowl. If you use currants or other dried fruit, let them soak in warm water for a few minutes for even more delicious scones. Pour the milk and butter over the flour mixture, sprinkle the currants and lemon zest over it and stir until combined. You might need to knead just a little bit with a heavy spoon or your hands to make a nice, smooth dough, but don't go overboard.
If you aren't dying of hunger just yet, let the dough sit for a few minutes for less crumbly scones, otherwise proceed straight to baking.
Shape small round scones from lumps of the dough and place them on a lightly greased baking sheet. Bake for about 20 minutes until puffed and golden.
