Have you ever baked with spelt flour?  Although spelt has been around for thousands of years, it has only recently gained in popularity in American diets.  As a grain, spelt looks similar to wheat, but when milled into flour, spelt is both sweeter and nuttier than whole wheat flour.  Spelt typically requires fewer fertilizers, thus making it popular as an organic food.  Some people who are allergic to wheat have found spelt to be a good substitute.  However, spelt still contains gluten, so this grain is not good for gluten-free diets.

Spelt flour and pasta is available at most local health food stores, or you can order online from Pleasant Hill Grain.

So now that you know what spelt is, you are probably wondering how you can use it in your kitchen!  Well you are in luck because Babycakes NYC has an excellent recipe for scones which uses spelt flour.  (As a side note, Babycakes NYC  is a popular all-natural, organic bakery with locations in New York City, Los Angeles, and Walt Disney World.  Check them out if you get the chance!

Babycakes NYC Raspberry Scone Recipe

2 cups whole spelt flour (available at your local health foods store)
1 tablespoon baking powder
½ teaspoon salt
1/3 cup coconut oil, plus extra for brushing
1/3 cup agave nectar, plus extra for brushing
1 tablespoon pure vanilla extract
¼ hot water
1 cup fresh raspberries

1. Preheat oven to 350°F.  Line a baking sheet with parchment paper.
2. Whisk together the flour, baking powder, and salt.  Add the oil, agave nectar, and vanilla and stir until a thick, slightly dry batter is formed.  Pour the hot water into the batter and mix.  Using a rubber spatula, gently fold in the raspberries until they are marbled throughout the batter.  Do not overmix.
3. For each scone, scoop 1/3 cup of batter onto the prepared baking sheet.  Leave about 1 inch in between each to allow room for scones to spread.  Lightly brush the tops with oil.  Bake on a center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes.  The finished scones will be golden and slightly firm.  Remove from the oven and brush with agave nectar.
4. Let stand on baking sheet for 15 minutes, then carefully transfer to a wire rack and cool completely.  Store in an airtight container at room temperature for up to 2 days.