Einkorn Lemon Blueberry Scones – Einkorn.com

Ingredients

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• 2 1/2 cups All-Purpose Einkorn Flour
• 5 tablespoons Cold Butter
• 3 tablespoons Sugar
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt
• 1 cup Cream
• 1 cup Blueberries (fresh)
• 1 1/2 tablespoons Lemon Zest
• 4 tablespoons Sugar (to sprinkle on top before baking)
• 1 tablespoon Milk
• 1 cup Powdered Sugar
• 2-3 tablespoons 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.
• 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 for 15-18 min or until golden brown.
• When the scones are finished baking, take them out of the oven and let them cool for about 5 minutes. Drizzle the hot scones with the lemon glaze. Enjoy warm or cold!
• 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 cooks 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.