Early Bird

This morning I awoke from the sun beaming through my east facing window at 7:00 am. Feeling ambitious and wanting to try a new scone recipe, I decided to take advantage of this quiet sunny morning. I came up with cranberry pistachio spelt scones. Quite a mouthful but they have a nice ring yea??
I started with Isa's basic scone recipe from Vegan Brunch, substituting regular flour for spelt flour.
Her recipe is:

• 1 1/4 cup almond milk
• 2 tsp. acv
• 3 cups flour
• 2 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup sugar, plus a little extra for dusting
• 1/2 cup vegan shortening
• 2 tbsp oil
• 1 tsp vanilla

Preheat oven to 375 and spray or line a baking sheet. Mix the milk with the vinegar and set aside to curdle. Mix the dry ingredients and cut in the shortening. Make a well and pour in the milk mixture, oil, and vanilla.  Now, here's what I did to jazz these babies up.
First, I used rice milk instead of almond, and again spelt flour. 
In the dry ingredients I added 1/2 tsp cardamon and 1/4 tsp nutmeg. 
I added 1 tsp. orange flower water to the wet ingredients.
Folded in one cup dried cranberries and one cup finely chopped pistachios.

The nutty flavor of the spelt is the perfect compliment to the sweetness of the cranberries and salty pistachios.
Sitting in the sun with a cup of Rooibos, crossword, scone, and worm (new cat) was well worth getting out of bed at 7:00 am.