‘Conflabbing’ – “Noun (plural conflabs) 1. (informal) A discussion”, is something we do a lot here at Wolfs… It is important to us that we all check in together several times a week to discuss studio goings on, divvy up jobs, catch up, and well, conflab.
We love spending time together as the Wolf Pack and the one thing that makes being together even better than it already is, is when Jess bakes. One of her specialities is spelt blueberry scones, which we all love to snaffle during meetings. We have also included a recipe for a tasty savoury version too.
Blueberry & Cinnamon Spelt Scones
Ingredients:
2 cups spelt flour
1/2 cup cold coconut oil
1 tsp cinnamon
1/4 cup coconut sugar or sweetener of some kind
1/2 tsp sea salt
3/4 tsp baking powder
3/4 cup blueberries
1/2 cup & 2 tbsps milk
Method:
- Preheat oven 180 degrees celsius.
- Add flour, salt, sugar, baking powder and cinnamon to mixing bowl
- Add solidified (cold) coconut oil and combine with your fingers gradually until you have a crumbly mixture
- Add milk gradually until combined
- Fold in blueberries
- Flour your counter top and place dough mixture on counter top. Sprinkle a little flour over the top and shape into a scones
- Using a pastry brush, paint over the top of the scones with almond milk. Sprinkle each scone with a little extra coconut sugar to give it colour and crunch when cooked
- Bake for 15-20 minutes or until golden
- Leave to cool and then remove from tray
Rosemary Spelt Scones
Ingredients:
2 cups spelt flour
1/2 cup coconut oil
1 tbsp nutritional yeast
1/2 tsp salt
3/4 tsp baking powder
generous pinch of rosemary chopped finely
1/2 cup & 2 tbsps milk
Method:
- Preheat oven 180 degrees celsius.
- Add flour, salt, sugar, baking powder and nutritional yeast to mixing bowl
- Add solidified (cold) coconut oil and combine with your fingers gradually until you have a crumbly mixture
- Add milk gradually until combined
- Fold in rosemary
- Flour your counter top and place dough mixture on counter top. Sprinkle a little flour over the top and shape into a scones
- Using a pastry brush, paint over the top of the scones with almond milk
- Bake for 15-20 minutes or until golden
- Leave to cool and then remove from tray
We love to slather these in butter and then dip in one Jess’s soups
