|Buttermilk Scones with Clotted Cream and Strawberry Jam|
Carrisa phoned to give me a heads up on her Royal Wedding plans. She made delicious looking buttermilk scones, homemade clotted cream and strawberry jam. She served these with a delicious brunch of scrambled eggs, bacon, and a fresh organic fruit salad.
The recipe Carrisa used today is an adaptation of buttermilk biscuits from Sally Fallon's cookbook "Nourishing Traditions." In case you are wondering Carrisa and I sprout or sour our grains to neutralize enzyme-inhibitors and anti-nutrient factors. The soured and sprouted grains makes the nutrients in the grain more bio-available and it is because allergies and sensitivities to grains are becoming increasingly widespread. People who are sensitive to grains often tolerate them better when they have been soaked, sprouted or fermented. Grains prepared this way are beneficial for everybody - whether you think you are sensitive to grains or not - because they are easier to digest and more nutritious.
3 1/2 c. freshly ground spelt, kamut or whole wheat flour
1 c. buttermilk
4 T. melted butter
2 T. rapadura sugar
1 1/2 t. sea salt
2 t. baking soda
unbleached white flour
Mix the flour with buttermilk to form a thick dough. Cover and leave in a warm place for 12 - 24 hours. Carrisa started her dough yesterday. Place the dough in a food processor and process for several minutes to knead it. Blend in the remaining ingredients. Remove the dough and place on a well-floured pastry cloth or board and sprinkle with unbleached white flour to prevent any sticking. Cut into biscuits with a glass and place on a buttered baking sheet. Bake at 350 degrees for about 40 minutes. Carrisa said that she found that 25 minutes was more like it. So be sure to check frequently so that you don't over bake them.
Devonshire Cream (Clotted Cream)
Makes about 1 1/2 c.
5 - 6 oz. organic cream cheese
1 c. whipping cream
1 t. pure vanilla extract
2 T. sweetener
zest of lemon
If using cream cheese make certain it is room temperature. Place all ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate until serving time.