Confused about liquid quantities

Hi Jan, hope you're doing well! I would maybe leave a comment in the recipe in question to alert the community member who uploaded the recipe for these scones, so they can hopefully answer your question. In my colleague Emma Laperruque's recipe for cream scones (here: https://food52.com/recipes/78580-foolproof-cream-scones though they're made with white whole wheat flour, and not spelt), the ratio for dry ingredients to liquid is 2 cups of flour to 1 1/2 cups of cream; in this recipe, it's looking more like 4 cups to spelt to 2 1/2 cups of liquid (I just added up all of the water and cream called for in this recipe). Using the full amount of liquid might work, but it actually seems like it might yield a slightly dry dough, so you may have to add more liquid to get the right (sticky) consistency. I might be misinterpreting, but my guess is that the recipe writer is suggesting you use the rest of the cream in the container you purchased it in for whipped or clotted cream, and not any of the amount called for in the actual recipe.

If you don't want to chance it, as Nancy mentions below, here are some other spelt scone recipes on Food52:

https://food52.com/recipes/64235-chef-michael-smith-s-hazelnut-currant-spelt-scones
https://food52.com/recipes/22153-coconut-spelt-scones-with-blueberries
https://food52.com/recipes/65461-cranberry-spelt-scones

Hope this helps!

Thank you Nancy...but where is here?
Did you mean to insert a link?

Look at the recipe here for spelt scones by Chef Michael Smith...it's got a few add-ins compared to the one you're looking at, but better proportions of liquids.