© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

Made with freshly milled black rice flour and spelt, these savoury scones with Feta, sour cream and arugula are rich, crumbly, full of flavours and great either for a morning tea or the perfect accompaniment to a bowl of soup for a comforting meal.

220 g White spelt flour
©angiesrecipes
80 g Black rice flour
©angiesrecipes
1 tbsp Baking powder
1/3 tsp Baking soda
1 tbsp Coconut sugar
120 g Cold butter, diced
100 g Feta, crumbled
50 g Arugula, roughly chopped
250 g Sour cream plus more for brushing
Freshly cracked black peppercorns

In a large mixing bowl, whisk together the spelt flour, black rice flour, baking powder, baking soda and coconut sugar. Add in cold butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Place it in the freezer for 30 minutes. This helps chill the butter, which will make the scones flakier. Take it out and crumble in Feta and add in chopped arugula. Stir in sour cream to get a soft dough.
Turn on to a lightly floured work surface and knead very lightly. Pat out to a 2cm thick round. Cut into 8 wedges. Brush the top with sour cream and sprinkle some cracked black pepper over. Place it back to the freezer for 30 minutes. This again will help chill the fat, so that the scones would be flakier.
Preheat the oven to 220C/425F. Bake the scones in the upper part of your oven for 18 to 2...