Servings: 8 pieces

Prep time: 20 min

Baking time: 25 min

Ingredients

• 340g freshly milled Einkorn flour (3 cups)
• 1 tbsp baking powder
• 1 tsp cinnamon
• ½ tsp Redmond Real Salt
• ½ cup unsalted butter cold and cubed
• ⅓ cup heavy cream cold
• 1 large egg
• 2 TB pure maple syrup
• 1 tsp pure vanilla extract
• ¾ cup frozen wild blueberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large mixing bowl, whisk together all the dry ingredients until well combined.
3. Cut in the butter: Using a pastry cutter or two knives, cut the cold butter into the dry mixture until it resembles coarse crumbs. You could also use a food processor to do this.
4. Combine wet ingredients: In a small bowl, whisk together the wet ingredients.
5. Bring the dough together: Pour the wet mixture into the dry mixture. Stir with a wooden spoon, then gently knead with your hands just until a dough forms. Be careful not to overwork it.
6. Add the berries: Quickly knead the frozen blueberries into the dough. Don’t worry if some berries don’t fully incorporate.
7. Shape the dough: Transfer the dough onto a floured surface and shape it into a circle about 1-inch thick.
8. Cut the scones: Slice the dough into 8 equal triangles using a sharp knife or bench scraper.
9. Transfer to baking sheet: Use a metal spatula to gently lift the scones onto the prepared baking sheet. Press any stray blueberries into the tops of the scones.
10. Apply egg wash and top with coarse sugar. (optional)
11. Bake for 20–25 minutes, or until the edges are lightly golden.
12. Cool: Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Notes

• Use frozen berries: Frozen blueberries help prevent excess juice from bleeding into the dough, keeping the scones from becoming soggy.
• Knead just enough (but not too much): Unlike modern wheat, einkorn has a delicate gluten structure that behaves differently. While overworking the dough can still make scones dense, under-working it may result in a crumbly texture that doesn’t hold together well. Gently knead the dough just enough so it fully comes together and holds its shape—this helps create a tender, cohesive crumb without toughness.
• Optional glaze: Drizzle with a simple glaze made of powdered sugar, a dash of raw heavy cream, and a splash of lemon juice once fully cooled, if desired.

Storage

• Room Temperature: Store cooled scones in an airtight container for up to 2 days.
• Refrigerator: For longer freshness, refrigerate in a sealed container for up to 5 days. Reheat in a toaster oven or 300°F (150°C) oven until just warm.
• Freezer: Freeze fully baked scones in a single layer until solid, then transfer to a freezer-safe bag or container. Store for up to 2 months. Reheat directly from frozen in the oven at 325°F (165°C) for 10–15 minutes or thaw at room temperature.