Fall is decidedly here in the Pacific Northwest, but that hasn’t stopped folks from lining up in the rain to snatch up warm treats from the bakery. I find myself dreaming of what to bake even on my days off, which I suppose is further evidence that autumn has arrived. Savory baking endeavors have recently caught my eye, such as this recipe for lemon zest and herbed spelt scones.
This has prompted me to read through my cookbooks as I wonder how best to kick off the coming dark months of indulgent holiday festivities and great eating–but after procuring a fish head and trimmings from a wild-caught salmon fished within 20 miles of my house, I needn’t look any further for cooking inspiration.
Last night, I made Julia Child’s fish stock, simmering the fish remains gently for about an hour with a few select aromatics. As the stock grew into itself in the pot, I thought eagerly of the chowder that it is destined to become.
As the stock simmered on the stovetop gently, I leafed through a Tom Douglas cookbook (one of my favorite “big time” chefs) until my eye was caught by a savory scone recipe that he cultivated specifically to accompany a creamy seafood chowder.
After yesterday’s deluge, the crisp fall air gave way to a bright, sunny morning, and I knew today was the perfect day to tackle those scones.
Herbed Spelt Scones with Lemon Zest
I snipped my herbs and zested the lemon as sunshine poured in the window. There are few scents that bring me as much genuine pleasure as that of a freshly zested lemon.
The break in stormy weather provided such sweet relief today, I even made it out into the garden after shaping my scones to harvest some late flowers. Not a bad way to spend my day off, to tell the truth.
We’ll see if I can save some for chowder later…
Herbed Spelt Scones with Lemon Zest
Adapted from Tom Douglas’ recipe from “Tom’s Big Dinners”
Yields 12 scones
Ingredients
- 2 ½ c spelt flour
- 2 tablespoons sugar
- 1 ½ tsp salt
- 1 tsp freshly cracked pepper
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 10 Tbs cold butter, cut into small pieces
- 1 ½ tsp lemon zest (about ½ lemon)
- 2 Tbs + 1 tsp snipped fresh chives
- 1/3 c freshly chopped flat leaf parsley
- 1 c buttermilk
Preheat oven to 400°F. Whisk flour, sugar, salt, pepper, baking powder and soda into a large bowl.
Once incorporated, cut butter into dough using a pastry cutter or your fingers until it appears coarse and sandy.
Stir in herbs and lemon zest.
Add buttermilk and gently mix using a rubber spatula, a wooden spoon, or your hands until dry ingredients are incorporated, being careful not to over mix. Dough should feel wet and slightly pillowy.
Dust a flat surface with more spelt flour. Divide the dough into two balls, transferring on ball to the floured surface. Flatten the ball into a flat disk, dusting the top with flour if necessary, until it is about ¾” thick.
Cut into 6 equal triangular pieces, then repeat with second dough ball. Bake 20-30 minutes. Enjoy with butter and a glass of herbed cucumber water.