Kamut scones

• 75gm butter, softened
• 1 1/2 cups kamut (or spelt) flour
• 125ml plain whole yoghurt
• 1 egg
• 2 Tbs rapadura or maple syrup
• ½ tsp cream of tartar
• ¼ tsp baking soda
• 1 tsp vanilla essence
• pinch sea salt
• ½ – ¾ cup dried fruit – eg. sultanas, currants or dates
• approx ½ cup ground almonds, or arrowroot

Rub the butter into the flour with your fingertips or in a food processor, till it looks like breadcrumbs. Add yoghurt, and mix well to a dough. Cover and leave in a warm place for 12 to 24 hours.

Beat together the egg, sweetener, cream of tartar, baking soda, vanilla and salt. Add to the soaked flour mixture and beat well. Tip into a bowl and stir in the fruit **. Add enough ground almonds or arrowroot to form the mixture into a dough. Turn onto a surface that’s been sprinkled with arrowroot and knead the dough till smooth, about ten times. If the mixture is still sticky, incorporate a bit more arrowroot as you knead. Separate into 2 or 3 balls depending how big you want your scones to be and flatten them. Cut each into 4 pieces. Bake on tray lined with baking paper at 220C (425F) for 12-15 mins.

** If the dough is too thick at this point to stir in the fruit and almonds, don’t worry. Just incorporate both of them later as you knead. Sprinkle some of each onto the dough, fold it over them and knead. Continue like this till it’s all mixed in and the dough is smooth.

Variations:

• Rollups: Don’t add the fruit to the mixture. Roll the dough out into a rectangle between 2 pieces baking paper & spread with the fruit. Roll up, then cut into 8.The easiest way to do this without squashing the scones is to use a piece of cotton. Loop it under the roll, cross it over at the top and pull gently.
• Jammy Rollups: Spread dough with some naturally sweetened jam, or thick pureed fruit. Sprinkle with some fruit and roll up.
• Cheese: Replace sweetener and vanilla essence with ¼ tsp sugar-free American mustard. Increase salt to ½ a tsp. Replace fruit with grated Tasty cheddar cheese.