Einkorn Blueberry Cream Drop Scones

Weekends call for a truly simple, versatile cream scone enjoyed warm from the oven. Here, use any berry you’d like! You can also freeze your unbaked scone dough into mounds, then bake them off in smaller quantities for fresh, warm scones whenever the desire strikes! 

Makes: 12 Scones 
Prep Time: 20 minutes
Bake Time: 20 minutes  
Total Time: 40 minutes 

Instructions

1. Preheat the oven to 400°F. Line two large baking sheets with parchment paper. Set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt. In a large measuring liquid cup or a bowl with a pour spout, mix the cream and sugar together until the sugar dissolves fully.
3. Scatter the frozen berries into the bowl of dry ingredients and toss to cover the berries. Pour the liquid mixture into the dry mixture, and gently stir until incorporated with no dry bits remaining.
4. Scoop a ¼ cup ball of dough and drop onto the prepared pans. Repeat with the remaining dough until you form about 12 scones. Gently brush tops with cream and sprinkle with additional sugar.
5. Bake until golden brown on top and baked through, about 19-21 minutes. Cool for 10-15 minutes before enjoying. Scones are best eaten the day they’re baked. Freeze any leftovers in an airtight freezer-safe container. 
   

Note: To reheat frozen scones, place on a prepared baking sheet while you preheat the oven to 350°F. Bake for 25-30 minutes until golden.