Einkorn Lemon Blueberry Scones
These lemon blueberry scones are made with Organic All-Purpose Einkorn Flour, sweet cream, and fresh blueberries. They're the perfect addition to any brunch or even just a weekday snack. They're light and tender and have a sweet, lemon glaze drizzle.
Prep Time15 minutes mins
Cook Time15 minutes mins
Cooling Time5 minutes mins
Total Time35 minutes mins
Course: Breakfast, Dessert
Cuisine: American, English
Keyword: Blueberry, Einkorn, Lemon, Scones
Servings: 8 People
Author: Jill Baird
- 2 1/2 Cups Organic All-Purpose Einkorn Flour
- 5 Tbsp Cold Butter
- 3 Tbsp Sugar
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1 Cup Cream
- 1 Cup Blueberries (Fresh)
- 1 1/2 Tbsp Lemon Zest
- 4 Tbsp Sugar (to sprinkle on top before baking)
- 1 Tbsp Milk
Lemon Glaze
- 1 Cup Powdered Sugar
- 2-3 Tbsp Lemon Juice
Preheat oven to 425 degrees.
In a food processor, add flour and butter. Pulse 8-10 times or until the mixture resembles cornmeal.
Add the baking powder, sugar, and salt. Pulse again.
Pour the mixture into a large mixing bowl and add the cream. Mix until the flour mixture is wet. Don’t over-mix.
Add the blueberries and the lemon zest. and fold in with a rubber spatula. (try not to mash the blueberries)
Spray a 9-10″ round cake pan with non-stick spray. Pat the scone dough into the bottom of the cake pan.
Cover a large baking sheet with parchment paper and turn the scone onto it. Use a knife to slice into (8) even, pie-shaped scones. Separate the scones a little on the baking sheet.
Brush the scones with milk and sprinkle with sugar.
Bake at 425 degrees for 15-18 min or until golden brown.
For the Lemon Glaze
Prepare the Lemon Glaze while the Einkorn Scones are baking. In a small mixing bowl, add the powdered sugar and 2 tablespoons of the lemon juice. Mix. Add up to 1 more tablespoon of lemon juice to reach the desired consistency. You should be able to drizzle the glaze.
When the scones are finished baking, take them out of the oven and let them cool for about 5 minutes.
After 5 minutes, drizzle the lemon glaze over the scones while they are still hot. Enjoy your Einkorn Lemon Blueberry Scones warm or cold!
Tips for Making Einkorn Scones:
- Use cold butter.
- You can add double the amount of lemon zest. I love mine with a robust lemon flavor!
- Bake the scones on parchment paper. This will keep it from sticking to the pan and makes clean up a breeze.
- Pat the scone dough in a greased circle cake pan. Turn the pan onto parchment paper before cutting. This ensures the scones are a consistent thickness and cook evenly.
- Pull the scone dough wedges apart from each other before cooking. The scone dough will rise and spread a little while baking.
- Bake just until golden.
- Let the scones cool about 5 minutes before you add the glaze.
Recipe provided by AncientGrains.com