This recipe is based on The Great British Bake Off, my favorite show. I love working with the precise metric measurements. I make these for holidays of the Wheel of the Year, served with whatever my latest jam is.
50 grams butter, chilled and diced
1 backyard chicken egg
97 grams buttermilk, (or milk with 2 tablespoons of yogurt) plus more (or other milk) for brushing
Preheat the convection oven to 392°F (425°F in a conventional oven). Line a baking sheet with parchment paper.
On a scale, tare a medium mixing bowl and add salt, baking powder, and whole wheat pastry four. Add spelt flour to reach 250 grams total. Add sugar and mix until well combined. Add the pieces of butter to the bowl and toss them in the flour just to separate and coat them. Rub the butter into the flour using the tips of your fingers, lifting your hands up above the rim of the bowl so the crumbs and flakes of the mixture fall through your fingers back into the bowl. Rub until the mixture looks like fine crumbs.
In a measuring cup, beat the egg with the buttermilk. Pour into the crumb mixture and lightly work with hands (adding ginger towards the end) just until it forms a soft, shaggy dough (don’t overwork).
Press the dough into a disc, picking up any extra floury bits, about 3cm thick. Cut the disc into 8 wedges. Gently move scones on the baking sheet so there is space between them.
Brush them with milk, sprinkle with sugar-in-the-raw, and bake for about 12 minutes, or until a rich golden brown, then transfer to a wire rack to cool slightly. Eat warm from the oven with jam and butter, or better yet, clotted cream.
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