Ingredients: 1 ½ cup Spelt Flour 1 ½ cup Barley Flour 1/3 cup honey 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup (8 tablespoons) cold butter, cut into pieces 2/3 cup unsweetened almond cream ¼ teaspoon almond extract 1 egg ¾ cup chopped rhubard ¾ cup stemmed and sliced strawberries 1/3 cup sliced almonds 2 tablespoons unsweetened almond cream
Instructions: 1. Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside. 2. In a bowl of your food processor with the blade attachment, pulse together the spelt and barley flour, baking powder, baking soda, and salt. Add the cold butter and pulse until you have a course crumb. 3. In a small bowl, beat together 2/3 cup of unsweetened almond cream, honey, and egg. Pulse until the dough has just started to come together. 4. Turn the dough onto a well floured counter top and using your hands, fold in the strawberries, rhubarb, and almonds, being careful not to overwork the dough. The dough will be a bit shaggy and wet. Shape the dough into a round disk and cut into eight wedges. 5. Transfer the wedges to your prepared baking sheet, leaving 1-2 inches between them. Brush the tops with remaining 2 tablespoons of almond cream. 6. Transfer to your preheated oven and bake for 18-20 minutes until the scones are slightly golden around the edges.
