Blueberry-Lemon Einkorn-Oat Scones

blueberryScone1

I love to make scones of every kind and can do it every day, but for my own personal snacking it doesn’t get any better than these scones. They don’t need jam or butter; they are sweet and satisfying just the way they are. I’m happy to say that they are just as delicious or more made with Einkorn flour, but wheat flour works fine if you’ve haven’t got any Einkorn yet! I’ve done many variations: blueberrylemon, cranberry-orange, candied ginger, apple and cinnamon, banana- chocolate chip. You can put the fruit of your choice and make the glaze to complement it (a plain glaze with some buttermilk and powdered sugar is nice when you want something neutral). This is one of the few places where baking intersects with cooking in the sense that you can go off on your own a bit, so enjoy it!

  • 3 cups Einkorn (or all-purpose) flour
  • 1and 1/2 cups quick-cooking oats
  • 2/3 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 sticks plus 1 tablespoon cold butter, cut into small cubes
  • 1 and 1/2 cups buttermilk, cold and well-shaken
  • 1 and 1/2 cups wild blueberries (I prefer to use frozen berries here, as they keep the dough cold for longer while you’re working with it!)

Preheat oven to 375°F.

Line two baking trays with parchment paper.

Work in stand mixer with flat beater, or in a large mixing bowl by hand. Place all of the dry ingredients into the bowl and whisk to combine well. Add the cold butter and cut in until mixture resembles very coarse meal with only a few larger butter lumps (sometimes I use my fingers to flatten the cubes slightly, just don’t handle too much or you’ll warm up the butter with your fingers and your dough will be soft and harder to work with).

Add the buttermilk all at once and mix a few times with a spatula or dough scraper. Before dry ingredients are completely combined, add the fruit. Finish the mixing all together (this way you avoid over-mixing), then scrape out onto a floured board or table.

Working quickly, divide the mix into two equal masses and pat out (use flour as necessary to keep from sticking … this is messy!) into circles about 8 inches diameter and 1½ inches high. Cut each into 8 wedges and use a bench scraper or flat spatula to move onto the lined sheet trays, leaving at least 1½ inches between scones (they grow!). Bake for about 20 minutes until nicely browned on the bottom (use a spatula to lift a middle one up to check).

blueberryScone2

blueberryScone3

blueberryScone4

Meanwhile, make your glaze:

  • 1 and 1/2 cups powdered sugar
  • Zest of 1 lemon
  • Juice of 1 lemon

Mix together and put aside until scones come out of the oven. Add splash (literally) of water if it’s not a brush-able consistency. Brush quickly onto warm scones to get a shiny, transparent glaze. Scones keep at room temperature for a day, or can be frozen for up to 3 weeks, well-wrapped.

SCONE (AND BISCUIT) TIPS

To improve your scone (and biscuit) making in general:

  • Pre-weigh dry ingredients and cube butter and store in the fridge the night before to make early morning scone satisfaction easy!
  • Get trays lined and small equipment (spatulas, etc.) ready before you start, so you can work quickly while the dough is cold. The warmer it gets, the messier the whole job becomes.
  • Let cut scones rest on their trays in the fridge if possible, 10 or 15 minutes. This allows for the grain to absorb the moisture more completely and the scones hold their shape better. They’re still beautiful and delicious if you miss this step, but it’s nice if you can do it.

Comments are closed.

Facebook

Twitter