Einkorn Cinnamon Scones
Recipes
Makes 8 scones
Cinnamon Scones with Einkorn Flour
Ingredients
For the dough:- 3 cups (360 g) jovial All-Purpose Einkorn Flour
- ¼ cup (50 g) granulated sugar, plus 1 tablespoon for dusting
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 8 tablespoons (113 g) cold unsalted butter, cut in ¼ -inch cubes
- ¾ cup (210 g) cold heavy cream, plus 1 tablespoon for brushing
- ¼ cup (56 g) unsalted butter
- ¼ cup (50 g) granulated sugar
- 1 tablespoon water
- ¼ teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- ¾ cup (90 g) powdered sugar
- 2 tablespoons cream
Instructions
- Make the dough: In a large bowl, mix together the flour, sugar, baking powder, and salt. Work in the butter with your fingers or a pastry blender until the mixture resembles coarse meal but still has some large chunks of butter throughout.
- Pour in the cream and squeeze the dough between your hands until the dough barely holds together. It will seem dry, but do not add more cream.
- Gather the dough and divide, then shape the two pieces into discs and wrap in plastic wrap. Refrigerate for 20 minutes.
- Preheat the oven to 375°F
- Make the filling: Melt the butter in a medium skillet over low heat. Increase the heat to medium-low, whisk in the sugar, water, and salt. Once the mixture begins to bubble, reduce the heat to low and simmer for 3 minutes, whisking frequently, until the mixture has thickened. Remove from the heat and whisk in the cinnamon. Set aside to cool.
- Place the first piece of dough between two pieces of parchment paper, dusting the paper and the top of the dough lightly with flour. Using a rolling pin, roll out the dough to an 8-inch circle. Repeat with the second piece of dough.
- Spread the cinnamon filling on the first piece of dough, leaving a ¼-inch border, then place the second piece on top. Gently seal the edge of the circle.
- Cut the circle into 8 wedges. Brush the tops with the remaining 1 tablespoon of cream and dust with 1 tablespoon of sugar. If you plan to glaze the scones, omit the dusting of sugar.
- Lift the scones up by the edges of the parchment paper and place on a baking sheet.
- Bake for 28 minutes until golden brown.
- Let the scones cool on the baking sheet for 15 minutes. With a sharp knife, cut between the wedges. Transfer the scones to a serving dish and serve warm or let cool completely before glazing.
- Make the glaze: Whisk together the powdered sugar and cream. Drizzle the scones with glaze and serve.
- Store in an air-tight container at room temperature for up to 2 days.
Tips
When I make these at home, I roll the dough into a rectangle and do not seal the edges. We like to have many, smaller scones on hand. I cut the dough into smaller pieces and place the scones on the baking sheet. When they bake, the filling drips out a little and the tops do not stay on perfectly and some crack. For the perfect scone, the technique used in the recipe instructions should be used, but you can also make them smaller if you prefer. I also do not use the glaze. The scones are sweet enough, but the glaze was used in the photograph so we have also listed that option in the recipe.
