Spelt Date Scones
2 1/2 cups (368g) Flourist Whole Grain Spelt Flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tbsp (58g) unsalted butter, cold
8 Medjool dates, pitted and chopped
2 medium eggs, at room temperature
1 cup sour cream
1/4 cup (80g) agave syrup
3 tbsp buttermilk
1 tsp pure vanilla extract
Preheat oven to 425°C. In a large bowl, whisk together flour, baking powder, baking soda and salt. Using the large holes of a box grater, grate the butter into the flour. Rub the butter into the flour with your hands until it resembles coarse cornmeal. Add the chopped dates and toss to coat.
In a medium bowl whisk together 1 egg with sour cream, agave syrup, buttermilk and vanilla. Pour over the dry ingredients and gently fold together with a spatula just until a soft dough forms.
Turn dough onto a floured counter. With floured hands, pat it into a 8-inch circle. With a lightly floured knife, cut the dough into 12 wedges. Transfer scones to a parchment paper lined baking sheet. Beat the remaining egg with a few drops of water and brush onto the top of scones. Bake for 14-16 minutes or until they spring back when touched and tops are golden brown.