When out-and-about I always like to take a 'little homemade something' with us to snack on. Breads, scones, savoury biscuits, these kinds of things are perfect because they don't spoil on a warm day like sandwiches can (I'm not a fan of sweaty cheese sarnies). If you have young children like my wee boy you'll know they need regular feeding, so whipping up a batch of homemade goodies before setting off on a hike keeps them happy when miles from home.
I like to vary the types of flour I use. Although many people avoid gluten these days I myself still bake with regular wholewheat flour and such, but I don't like to eat it everyday. I think daily consumption of gluten may be a cause of all kinds of digestive issues, so I often use 100% gluten-free flours for some things, or do a half-and-half mix. For these scone stars I used spelt flour - which is an ancient form of wheat and has a beautiful characterful flavour, and results in quite a crumbly texture when baked - mixed with almond flour, which again is quite crumbly but compliments the spelt very nicely. To compensate for the crumbliness I add an extra egg for extra binding.
Ingredients:
250g spelt flour
250g ground almonds (almond flour)
175g butter
1 tsp baking soda
2 tsp dried oregano
3 large free-range eggs
Milk (dairy or dairy-free)
Directions:
In a large bowl mix the spelt and almond flours, add the butter and rub into the flour using your fingertips until the mixture resembles breadcrumbs. Add the baking soda and oregano.
Add the eggs and milk, and mix in thoroughly using your hand to form a firm dough.
Roll the dough out on a floured surface to about 0.5cm thick.
Cut out shapes with a pastry cutter, and place them onto a lightly-floured baking tray.
Bake in a preheated oven at 180 degrees Celsius for about 15 minutes until risen and lightly-browned.
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The wee man enjoying his snack...
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("5 Cs" shared with kind permission from @kiwideb)