Chef Michael of the Bonnie Gordon College of Confectionary Arts in Toronto shared this gorgeous, fall recipe with me and I'm sharing it with you...with his blessings, of course! Using whole grain flours tends to produce baked goods with a heavy texture, but these whole grain spelt scones have a very soft and light texture. The secret is to whip the cream first, before adding it to the dry ingredients! As always with scones, be careful not to over-mix and watch them as they bake!

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