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Shop Jovial Gluten Free & Einkorn Products

Morning Glory Scones- Einkorn or Gluten Free

We love Morning Glory Muffins so much, we thought we would try the same flavors paired with a classic cream scone recipe, and sweetened with maple syrup. The results were, well, delicious! A buttery scone that also feels wholesome, baked up with ancient grains, cinnamon, carrots, apples, raisins, nuts and coconut, is a very nice way to start out the day!

You’ll find two versions of this recipe, einkorn and gluten free, as you scroll down this post. For einkorn, we’ve tested the recipe in all three flours- all-purpose, whole grain and sprouted whole grain. For gluten free, we have baked these with both multi-purpose and whole grain pastry flour, all delicious and packed with ancient grain flavor, whichever you choose.


Einkorn Morning Glory Scones

Makes 12 scones

Ingredients

  • 3 cups (360 g) jovial All-Purpose Einkorn Flour or 3½ cups (336 g) jovial Whole Grain Einkorn Flour or  4 cups (336 g) jovial Sprouted Einkorn Flour, plus more for dusting
  • 1 tablespoon baking powder
  • ¾ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • 10 tablespoons (140 g) cold unsalted butter, cut into ¼-inch cubes
  • 1 large carrot, peeled and grated
  • 1 large apple, peeled, cored and grated
  • ½ cup (80 g) seedless raisins
  • ½ cup (63 g) chopped pecans or walnuts
  • 2 tablespoons unsweetened shredded coconut
  • ⅓ cup (113 g) pure maple syrup
  • ½ cup (120 g) plus 2 teaspoons cold heavy cream
  • 1 teaspoon granulated sugar, for dusting

Instructions

  1. Preheat the oven to 425°F. 
  2. Mix together the flour, baking powder, salt, and cinnamon in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal but still has some larger chunks of butter.
  3. Mix in the carrot, apple, raisins, nuts, and coconut.
  4. In a small bowl, whisk together the maple syrup and the ½ cup of cream.  Pour in the cream mixture and squeeze the dough through your hands until the dough barely holds together. Knead the ball of dough 5 to 10 times until the flour is absorbed but the dough is shaggy, not smooth.   
  5. Lightly flour a piece of parchment paper and transfer the dough to it. Dust the top of the dough and place another piece of parchment paper on top of the dough. Use a rolling pin to roll the dough into a 6 × 9-inch rectangle that is 1 inch thick. Cut the rectangle in thirds lengthwise and then in half crosswise. Cut each rectangle in half diagonally for 12 scones.
  6. Line a baking sheet with parchment paper and place the scones on it, spaced about 1½-inches apart. Brush the tops of the scones with the remaining 2 teaspoons of cream and dust with the sugar. Bake for 14 to 16 minutes until lightly golden.  
  7. Remove the scones with a metal spatula to a plate and serve warm, or let cool before serving. Store in a sealed plastic bag for up to 2 days, or freeze for up to 1 month.

Gluten Free Morning Glory Scones

Makes 12 scones

Ingredients

Instructions

  1. Preheat the oven to 425°F. 
  2. Mix together the flour, baking powder, salt, and cinnamon in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal but still has some larger chunks of butter.
  3. Mix in the carrot, apple, raisins, nuts, and coconut.
  4. In a small bowl, whisk together the eggs, maple syrup and the ½ cup of cream.  Pour in the cream mixture and squeeze the dough through your hands until the dough barely holds together. Knead the ball of dough 5 to 10 times until the flour is absorbed but the dough is shaggy, not smooth.   
  5. Lightly flour a piece of parchment paper and transfer the dough to it. Dust the top of the dough and place another piece of parchment paper on top of the dough. Use a rolling pin to roll the dough into a 6 × 9-inch rectangle that is 1 inch thick. Cut the rectangle in thirds lengthwise and then in half crosswise. Cut each rectangle in half diagonally for 12 scones.
  6. Line a baking sheet with parchment paper and place the scones on it, spaced about 1½-inches apart. Brush the tops of the scones with the remaining 2 teaspoons of cream and dust with the sugar. Bake for 14 to 16 minutes until lightly golden.  
  7. Remove the scones with a metal spatula to a plate and serve warm, or let cool before serving. Store in a sealed plastic bag for up to 2 days, or freeze for up to 1 month.

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