Cheddar and Chive Einkorn Scones

Tender, buttery, and packed with sharp cheddar and fresh chives, these einkorn scones bake up golden with a soft, delicate crumb. They’re perfect warm straight from the oven or served alongside your favorite savory spread.

Instructions

1. Line a half-sheet pan (18x13) with parchment paper and set aside.
2. In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, salt, and black pepper.
3. Add the butter and, using your fingertips, work it into the flour mixture until crumbly, leaving some larger pieces of butter intact. Fold in the chives and cheddar.
4. Pour in the buttermilk and gently fold until the dough just comes together and looks slightly shaggy with a few dry bits remaining. If needed, add more buttermilk, 1 tablespoon at a time.
5. Turn the dough out onto a lightly floured surface and gently pat into an 8-inch disk about ¾-inch thick.
6. Cut into 8 wedges (like a pie) and transfer to the prepared pan, spacing the scones 2–3 inches apart.
7. Brush the tops with buttermilk and sprinkle with flaky salt, if using.
8. Freeze for 15 minutes.
9. Meanwhile, preheat the oven to 400°F with a rack in the center.
10. Bake for 20–24 minutes, or until golden brown on top. Cool for 5-10 minutes on the baking sheet, or until cool enough to handle, before serving. Serve warm immediately or store, covered, at room temperature for up to 3 days.