Einkorn Blueberry Scones That Are Naturally Sweetened
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!
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
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- large mixing bowl or kitchen aid
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- kitchen scale
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- measuring spoons and cups
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- 2 Large baking sheets
Tips and notes for einkorn blueberry scones
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- 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.
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- 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.
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- 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:
Scone dough
- 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
Tried this recipe?Let us know how it was!