SPELT DATE SCONES

Makes: 12 large scones

2 1/2 cups (625 mL) whole spelt flour

2 tsp (10 mL) baking powder 1/2 tsp (2.5 mL) baking soda 1/2 tsp (2.5 mL) sea salt

4 tbsp (60 mL) cold unsalted butter

8 Medjool dates, pitted and chopped

2 medium eggs, at room temperature, divided

1 cup (250 mL) sour cream 1/4 cup (60 mL) agave syrup 3 tbsp (45 mL) buttermilk

1 tsp (5 mL) pure vanilla extract

1. Preheat oven to 425 F (220 C). Line a rimmed baking sheet with parchment paper.

2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Using the large holes of a box grater, grate the butter into the flour. Rub the butter into the flour with your hands until it resembles coarse cornmeal. Add the chopped dates and toss to coat them thoroughly.

3. In a medium bowl, whisk together 1 egg with the sour cream, agave, buttermilk and vanilla. Pour over the dry ingredients and gently fold together with a spatula just until a soft dough forms.

4. Turn dough out onto a floured counter. With floured hands, pat it into an 8-inch (20-cm) circle. With a lightly floured knife, cut dough into 12 wedges. Transfer scones to the baking sheet.

5. Beat remaining egg with a few drops of water and brush onto the tops of the scones. Bake for 14 to 16 minutes, until they spring back when touched and tops are golden brown.