Currant spelt oat scones from Pastry Love: A Baker's Journal of Favorite Recipes (page 64) by Joanne Chang

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Notes about this recipe

  • Lepa on October 13, 2024

    These were really good. The texture is a bit cakey instead of short but the oats and spelt flour added a wonderful flavor. I ran out of creme fraiche so I used a bit of labne instead and that worked well. Mine needed the full forty minutes. We ate them with clotted cream and marmalade- outstanding!

  • anya_sf on December 28, 2019

    I didn't have enough creme fraiche, so used 100 g each creme fraiche and buttermilk, which worked fine. I bet all buttermilk would work. I shaped the scones ahead and froze them, then baked from frozen. They took over an hour to bake, but my oven may have been off. The scones were crumbly, tender, and barely sweet. We enjoyed them.

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