I've been wanting to try spelt flour in place of wheat flour. I'd read about its nutritional benefits, and I liked the fact that it's higher in protein than wheat flour. However, I wasn't sure that baked goods made with spelt would have the same texture and consistency as those made with wheat.I chose cream scones for my first attempt at baking with spelt, using white spelt flour in this recipe, and adding a little grated orange rind and a handful of dried cranberries. Cream scones might seem like an odd choice in light of my interest in the nutritional aspect of spelt, but they were a great vehicle for the flour: the scones rose beautifully, and had a light, flaky texture. I say "had" because, although I made them just yesterday morning, they're already gone.
