The combination of maple, cashews and spelt here is especially winning, but if you used whole-wheat flour in your dry mix base, you wouldn't be disappointed with the results. An alternative name for these would be Pancakes Scones, because they were inspired by and taste like pancakes; they even spread a bit more than typical scones.
From cookbook author and food writer Charlotte Druckman.
2 1/2 cups (12 ounces) Big Batch Dry Mix (stir well before using)
8 tablespoons (1 stick) very cold unsalted butter, cut into 8 pieces
Up to 3/4 teaspoon spices (optional; see NOTES)
1/2 cup toasted, unsalted cashews, coarsely chopped (see NOTES)
Up to 1/2 cup buttermilk
1/3 cup plus 1 tablespoon maple syrup
1 teaspoon pure vanilla extract
Flour, for the work surface
1 large egg
1 tablespoon heavy cream
Flaked sea salt, for sprinkling (about 2/3 teaspoon)
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone liner.
Combine the Big Batch Dry Mix, cold butter pieces and spices, if using, in a mixing bowl. Use two knives or a pastry blender to work the butter and flour into pea-size pieces (this step can be done in a food processor, pulsing as needed, then transfer to the mixing bowl). Stir in the cashews and toss to distribute evenly.
Pour 1/3 cup of the buttermilk into a large liquid measuring cup, then add the 1/3 cup of maple syrup and the vanilla extract; use a fork to whisk until well incorporated. Pour over the dry mixture; use a flexible spatula to stir and form a moist dough with some floury bits showing. If the dough isn't coming together or seems dry, add more buttermilk, 1 tablespoon at a time, until you reach the desired consistency.
Lightly flour a work surface. Transfer the dough there and gently knead a few times until the dough is evenly moist and just holds together. Be careful not to overwork the dough or the scones will be dense.
Gently pat and shape the dough into a 6-inch disk. Use a large knife to cut the dough into 8 equal wedges. Transfer them to the baking sheet, spacing them about 2 inches apart.
Whisk together the egg, the remaining tablespoon of maple syrup and the heavy cream in a bowl, then use the mixture to liberally brush the tops of each scone. Sprinkle them with the flaked salt.
Bake (middle rack) until the tops are lightly browned and the tops spring back when gently pressed, 16 to 18 minutes. Transfer the baking sheet to a wire rack and let the scones cool, about 15 minutes, before serving or storing.
NOTES: For spices, you can use ground cinnamon, ground ginger, ground cloves, freshly grated nutmeg, ground cardamom or espresso powder.
To toast the cashews, spread them on a baking sheet; bake for 8 to 12 minutes, or until fragrant and lightly browned. Cool completely before using.
Nutrition | Per scone (using 1/2 cup buttermilk): 350 calories, 6 g protein, 47 g carbohydrates, 16 g fat, 8 g saturated fat, 30 mg cholesterol, 190 mg sodium, 2 g dietary fiber, 17 g sugar