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Einkorn Lemon Blueberry Scones
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5 from 1 vote

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
Cook Time15 minutes
Cooling Time5 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American, English
Keyword: Blueberry, Einkorn, Lemon, Scones
Servings: 8 People
Author: Jill Baird

Ingredients

  • 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

Instructions

  • 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!

Notes

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