Last night I threw together Babycakes' "Raspberry Scones" (pg. 42). Since I didn't have raspberries I used raisins in the batter and sprinkled cinnamon on the tops of the scones before they baked. The soft batter was easy to manage. I had to distract myself while the sweet and spicy slightly-crusted pillows-of-heaven baked then cooled. The first bite was warm, moist and flavourful...success! (Butter wasn't necessary!)
Next time, I want to try the recipe with raspberries. The next time, cinnamon chips. The next time...well, you get the idea!
Spelt flour was used again for this recipe, and it worked well. Sadly, spelt flour isn't gluten-free, but it is usually digested better than whole wheat. (Ask your nutritionist or doctor before you try spelt if you follow a gluten-free diet.) Someday, I'd like to make these scones with garbanzo-fava bean flour or another kind of gluten-free flour. I'll share the results!
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