Print Recipe
12 mini scones
Photo Credit: Karishma Pradhan Recipe by Maria Speck, from Baking with Ancient Grains(Chelsea Green Publishing, October 2026). Published with Permission.These golden Einkorn Scones are tender, crumbly, and bursting with flavor. Made with whole-grain Einkorn flour, fragrant turmeric, fresh thyme, lemon zest, and crunchy walnuts, they offer a delicious balance of sweet and savory. Perfect for breakfast, brunch, or an afternoon treat, these rustic scones are especially delicious served warm with crème fraîche and your favorite jam. The secret to their tender texture and beautiful rise? Allowing the shaped dough to rest in the freezer for at least 3 hours before baking.
Ingredients
Dry Ingredients
- 2 cups Bluebird Whole Grain Einkorn Flour, plus extra for hands and work surface 225g
- 2 tbs cane sugar 25g
- 1 tbs fresh thyme leaves
- 1 tbs finely grated lemon zest preferably organic
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp ground turmeric
- 1/2 tsp fine sea salt
- 2/3 cup lightly toasted, chopped walnuts 65g
Wet Ingredients
- 5 tbs unsalted butter, chilled and cut into ½-inch cubes 70g
- 1/2 cup chilled Greek yogurt cultured cream, crème fraîche, crema, or full-fat sour cream 120g
- 1/4 cup chilled whole or low-fat milk, plus extra for brushing as needed 60g
- 1 large egg
For Finishing
- 1 1/2-2 tsp cane sugar for sprinkling
- 24 small fresh thyme twigs approximately 1 inch long or about 1 tablespoon fresh thyme leaves, optional
- butter for greasing the baking sheet if desired
Methods
Prepare the baking sheet and aromatic sugar.
- Line a large rimless baking sheet with parchment paper or lightly grease it with butter. Prepare a floured work surface.
Combine the dry ingredients.
- Combine the cane sugar, fresh thyme leaves, and lemon zest in a small bowl. Rub the ingredients together with clean fingers until the mixture becomes fragrant and slightly moistened.
- In a large, wide bowl, whisk together the Einkorn flour, baking powder, baking soda, turmeric, and salt.
- Whisk in the aromatic sugar mixture.
- Scatter the chilled butter cubes over the flour mixture. Using a pastry cutter or your fingers, quickly work the butter into the flour until the mixture contains pieces ranging from small oat flakes to pea-sized pieces.
- Stir in the chopped walnuts and make a well in the center.
Mix the dough.
- In a 2-cup measuring cup with a spout, combine the chilled cultured cream, milk, and egg. Beat with a fork until smooth and uniformly light yellow.
- Pour almost all of the cream mixture into the center of the flour mixture, reserving approximately 3 tablespoons.
- Using a fork, gently combine the ingredients with a cutting motion, working outward from the center while rotating the bowl.
- When large lumps begin to form, use your hands, lightly floured as needed, to bring the dough together. Gradually add just enough of the remaining cream mixture until the flour is incorporated and a shaggy, slightly sticky ball forms. *You may not need all the liquid.
- Do not knead the dough. Minimal handling helps create tender, crumbly scones.
Shape and freeze the scones.
- Transfer the dough to the prepared floured work surface and divide it into two equal portions, approximately 300 g each.
- With floured hands, gently pat each portion into a circle approximately 4 inches in diameter and 1½ inches tall.
- Using a large, sharp knife or bench scraper dipped in flour, cut each circle into six equal wedges. Cut straight down rather than sawing through the dough.
- Arrange the 12 wedges on the prepared baking sheet, spacing them approximately 1½ inches apart.
- Loosely cover with plastic wrap and place in the freezer for at least 3 hours or up to overnight.
- This resting period helps the scones achieve a tender texture and better rise.
Prepare for baking.
- When ready to bake, preheat the oven to 400°F (205°C), positioning a rack in the center.
- Once the oven is hot, remove the scones from the freezer.
- Brush the tops with any remaining cream mixture or a little milk.
- Sprinkle each scone with approximately ⅛ teaspoon of cane sugar.
- If desired, gently press two small thyme twigs onto each scone or sprinkle with approximately ¼ teaspoon of fresh thyme leaves.
Bake and Serve
- Bake for 17–20 minutes, rotating the baking sheet halfway through.
- The scones are ready when they are firm to the touch, golden brown on top, and slightly darker around the edges.
- Transfer to a wire rack and allow to cool slightly.
- Serve warm or at room temperature with crème fraîche, marmalade, or apricot jam.
