Einkorn Blueberry scones are quick and easy to make for breakfast, dessert, or a get together with friends! These scones are even better than others because they are made without sugar! Instead, they are sweetened with honey and taste amazing. The glaze is also nutrient dense, only sweetened with honey and my favorite spice, cardamom!
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What makes a good einkorn blueberry scone?
The best scones are hardened with a slight crisp on the outside and have a tender, fluffy, buttery, mildly sweet inside. They can be glazed or served without the topping. You are in the right place for that perfect einkorn scone!
Why should you use einkorn flour?
Einkorn is such a wonderful ancient grain. It is nutrient dense and very filling because it also contains more protein. I love the flavor of it and how it doesn’t upset my family’s tummies. The benefits of using einkorn goes into greater detail about why einkorn is so healthy and how it is superior to other grains.
When working with einkorn, it is best to weigh the einkorn flour. This is why all my einkorn recipes show measurements in grams.
This also eliminates more dirty dishes by pouring the ingredients directly into the bowl, instead of using measuring cups and spoons. However, in some of my recipes the ingredients are too small to weigh, so measuring spoons are necessary.
Can I substitute einkorn flour for regular flour?
Einkorn can be tricky in some recipes and the flour to liquid ratios can be a bit challenging to figure out at times. While some recipes work with a 1:1 replacement, others take some tweaking and shifting to get the right outcome.
If you don’t want to experiment with einkorn flour substitutions on your own, then it’s best to follow an einkorn recipe that has already been tested. This will save you time and resources.
Why is Einkorn more sticky than modern flours?
Einkorn is a very nutrient dense flour. It is unique in its gluten properties and structure, allowing gluten sensitive individuals to partake without causing indigestion troubles. Due to the gluten structure being different, it is generally much more sticky. When compared to modern wheat, mixing liquids with the einkorn flour cause it to be more sticky because they are absorbed at a slower rate.
Read our personal story about how we reversed tooth decay!
How do you keep einkorn from sticking to your hands?
My favorite work around this issue is to add a fat to your hands before forming dough or working with it. This works so well because einkorn flour is slow to absorb fat, making it the perfect barrier to keep it from sticking to your hands like crazy! My favorite options are butter, lard, olive oil, and tallow.
What to avoid when making einkorn blueberry scones
You want to avoid overmixing the batter and not let it get too warm. Overmixing einkorn flour can cause the dough to become even more sticky. Additionally, allowing the dough to get too warm before baking will cause the scones to be flat, crumbly, and less flaky and fluffy.
Scones can turn out dense if by not using enough leavening agent, overmixing the dough, not using cold butter, or not preheating the oven before popping them in to bake.
How to make einkorn blueberry scones
Tools I Used
- large mixing bowl or kitchen aid
- kitchen scale
- measuring spoons and cups
- silicone mat
- 2 Large baking sheets
- parchment paper
- pastry scraper or a sharp knife
Einkorn blueberry scone ingredients
- einkorn all-purpose flour
- baking powder
- salt
- cardamom
- butter
- honey
- milk
- vanilla extract
- blueberries
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Scone glaze ingredients
- honey
- heavy cream
- cardamom
- cinnamon
- einkorn all-purpose flour
As a good rule of thumb, it is best practice to source quality food products such as organic, grass fed, wild caught, local, non-GMO, and made at home with the most basic of ingredients. This will help to have more nutrient dense meals that will not only taste better, but nourish your family while reducing toxins and unnecessary chemicals. Get tips from this article on how I grocery shop and meal plan for my family of six and do our best to only bring home quality ingredients.
Steps to make einkorn blueberry scones
- Start by preheating your oven to 325°F then lining your baking sheets with parchment paper.
- In your mixing bowl add your einkorn flour, baking powder, salt, and cardamom.
- Next, add the cold butter. The mixture should become crumbly.
- Now, mix in the honey, milk, and vanilla extract until it is combined into a dough.
- Using a stiff spatula, scrape out the dough onto a silicone mat greased with butter.
- Coat the palms of your hands with a little butter as well.
- Press the dough down flat and place the blueberries in the center.
- Form the dough around the blueberries and knead gently. If you are working with fresh blueberries, they will pop, this is ok, just work the dough enough so that they are mixed throughout.
- Form the dough into a ball (about a 10-inch circle) and using a pastry scraper, cut it into 8 wedges.
- Place four scones onto a baking sheet, leaving at least a 1-inch space between them.
- You can place 2 baking trays in the oven, side by side, on the middle rack.
- Bake them for 16-20 minutes, or until the outside is golden.
- Once they are done, pull them out and let them cool while you make the glaze.
- In a medium sized bowl, add and thoroughly mix together with a fork the honey, heavy cream, cardamom, cinnamon, and all purpose einkorn flour.
- Drizzle the glaze over the tops of the einkorn blueberry scones and serve!
Tips and notes for einkorn blueberry scones
- Blueberries – I use fresh or frozen. If you use frozen, coat them in a little flour so that they don’t bleed into the dough when you are shaping it.
- Einkorn is a sticky flour to work with. My best advice is to use a barrier on your surfaces and your hands. For this recipe I use butter.
- Butter – be sure to use cold butter for this recipe. I cut it really thin and let the standing mixer combine it with the dry ingredients.
How long will blueberry einkorn scones last?
Homemade doesn’t last as long as store bought because they aren’t made with preservatives. It is best to enjoy your scones within 2-3 days. If you intend to leave them on the counter, keep them in an airtight container. If you are keeping them in the refrigerator, you can store them up to a week in an airtight container.
Let me know in the comments how you like these einkorn blueberry scones with the honey cardamom glaze!
My son, eat thou honey, because it is good; and the honeycomb, which is sweet to thy taste:
Proverbs 24:13
Einkorn Blueberry Scones That Are Naturally Sweetened
Ingredients
Scone dough
- 300g einkorn flour all-purpose
- 1 Tbsp baking powder aluminum free
- ½ tsp salt redmonds real salt
- ¼ tsp cardamom organic
- 75g butter local, grass-fed, organic, or raw
- 85g honey raw, local
- 125g milk raw, organic, local, whole milk
- 1 tsp vanilla extract
- 200g blueberries fresh or frozen
Scone glaze
- 50g honey raw, local
- 1 Tbsp heavy cream raw, organic, or local
- ½ tsp cardamom organic
- ½ tsp cinnamon organic
- 30g einkorn flour all-purpose
Instructions
Making the dough
- Start by preheating your oven to 325°F then lining your baking sheets with parchment paper.
- In your mixing bowl add your 300g einkorn flour, 1 Tbsp baking powder, ½ tsp salt, and ¼ tsp cardamom.
- Next, add the cold 75g butter. The mixture should become crumbly.
- Now, mix in the 85g honey, 125g milk, and 1 tsp vanilla extract extract until it is combined into a dough.
- Using a stiff spatula, scrape out the dough onto a silicone mat greased with butter.
- Coat the palms of your hands with a little butter as well.
- Press the dough down flat and place the blueberries in the center. Form the dough around the 200g blueberries and knead gently. If you are working with fresh blueberries, they will pop, this is ok, just work the dough enough so that they are mixed throughout.
- Form the dough into a ball (about a 10-inch circle) and using a pastry scraper, cut it into 8 wedges.
- Place four scones onto a baking sheet, leaving at least a 1-inch space between them.
- You can place 2 baking trays in the oven, side by side, on the middle rack. Bake them for 16-20 minutes, or until the outside is golden.
- Once they are done, pull them out and let them cool while you make the glaze.
Glaze for the scones
- In a medium sized bowl, add and thoroughly mix together with a fork the 50g honey, 1 Tbsp heavy cream, ½ tsp cardamom, ½ tsp cinnamon, and all purpose 30g einkorn flour.
- Drizzle the glaze over the tops of the einkorn blueberry scones and serve!
Notes
Tools I Used
-
- large mixing bowl or kitchen aid
-
- kitchen scale
-
- measuring spoons and cups
-
- 2 Large baking sheets
Tips and notes for einkorn blueberry scones
-
- Blueberries – I use fresh or frozen. If you use frozen, coat them in a little flour so that they don’t bleed into the dough when you are shaping it.
-
- Einkorn is a sticky flour to work with. My best advice is to use a barrier on your surfaces and your hands. For this recipe I use butter.
-
- Butter – be sure to use cold butter for this recipe. I cut it really thin and let the standing mixer combine it with the dry ingredients.
How long do einkorn blueberry scones last?
If your einkorn blueberry scones last past the day you made them, they can be stored in an airtight container and in the refrigerator for 2-3 days. You can also freeze them if stored properly. Using cups for measurements instead of grams:- 2½ cups einkorn flour all-purpose
- 1 Tbsp baking powder aluminum free
- ½ tsp salt redmonds real salt
- ¼ tsp cardamom organic
- 6 Tbsp butter local, grass-fed, organic, or raw
- ¼ cup honey raw, local
- ½ cup milk raw, organic, local, whole milk
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen
- 2 Tbsp honey raw, local
- 1 Tbsp heavy cream raw, organic, or local
- ½ tsp cardamom organic
- ½ tsp cinnamon organic
- ¼ cup einkorn flour all-purpose
I’m quite annoyed! I doubled the recipe except when you put 2x it doesn’t change the grams!! So I doubled all the liquids as stated but measured the flour and butter in grams to get it right! Although obviously was not! I noticed after baking! 😠
Pam, I am so sorry this happened. I recently had an update to my website and it messed up my recipe cards. I am working on fixing this so that the recipes are accurate when clicking the 2x or 3x button. I know that my apology doesn’t make up for the messed up batch of double scones you made, but I am truly sorry for the technical errors on my end. Thank you so much for bringing this to my attention. I had no idea things weren’t doubling as they should!