A scone is a leavened quick-bread of Scottish origin.
Organic soaked wheat and malted barley flour, pastured butter, cacao nibs, dried cherries and raw cream..
Pour fresh raw cream into a stainless steel or enameled pan. Add a split and scraped vanilla bean and heat the cream very slowly until the surface begins to wrinkle, and then continue to heat until thickened, about 1 hour over low heat (do not let it boil, or you’ll have to start over). Allow to cool to room temperature; this is the vanilla cream.
Stir 1/2 cup of malted barley flour into the soaked wheat flour and pour into a glass mixing bowl.
Add 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon Celtic salt and then cut in 4 tablespoons pastured butter. Make a well in the center of the mixture, then add 3/4 cup raw milk, 1/2 cup of raw cacao nibs and a cup of coarsely chopped, dried tart cherries.
Work by hand into a soft, slightly wet dough. Mixture will be quite thick and a little sticky.
Drop heaping tablespoonful of dough onto a baking sheet lined with parchment paper, sprinkle with rapadura and bake in a 375 degree oven until golden brown, about 12 minutes.
Serve warm with additional cacao nibs and vanilla cream.
This post is part of the Real Food Wednesdays Blog Carnival