I would love to tell you that I am a scone enthusiast and an expert on the topic.
However, I’m sure you’re familiar with the ancient proverb, “Liar, liar, pants on fire,” and well… these leggings are new.
I browsed around Foodal in search of this recipe topic, curious if any of my fellow writers had written words of wisdom that might inspire me. I discovered that Meghan (who produced these stunning cranberry chocolate chip scones) happens to have quite the obsession with the baked good.
Though I’ve always been partial to English muffins when it comes to morning-time things that get slathered in raspberry jelly, Meghan’s gusto for scones motivated me to give these blueberry bad boys a shot.
And now, I plan to project my eagerness all over you. You’re welcome.
Dear Meghan, I have officially fallen in love with your beloved fluffy pastry. But don’t worry – I think there’s enough scones to go around.
Whenever I run into a cupcake that’s masquerading as a blueberry muffin, I can barely make it to the end. Since I don’t have an overwhelming sweet tooth (quite the opposite, actually), scones are right up my alley.
Don’t get me wrong. I’d never turn down a cinnamon bun or a cream cheese Danish. I’m not a monster. I would just prefer to go splitsies or have a bite of my husband’s.
Luckily, I’m not married to Joey Tribbiani.
These scones have the subtle sweetness of blueberries, the light buttery flavor of coconut oil, and a hint of sugar from woody maple syrup. They’re slightly crunchy on the outside and flaky in the middle.
The dough comes together in minutes, and after a quick half-hour in the oven, these biscuit-like baked goods are ready to be devoured.
But wait! There’s more! We haven’t even covered the best part.
You don’t have to feel guilty about enjoying every last bite because these little breakfast babies boast a highly nutritious secret ingredient.
Please welcome to the stage: einkorn flour.
Jam-packed with nutrients and protein, einkorn is the only variety of wheat used today that’s never been crossed with another species.
How rad is that?
If you’re just here because maple blueberry scones sounded delicious, that’s cool too.
But for those looking to squeeze in a little nourishment while simultaneously enjoying a sweet treat, pop these in the oven, enjoy the smells, and pat yourself on the back.
Don’t forget the coffee and jam, and definitely don’t forget to thank Meghan.Print
Step up your sunrise game with these fluffy einkorn and coconut oil scones. Every bite is bursting with juicy blueberries and earthy maple syrup.
- 281 grams einkorn flour (3 cups all-purpose or 2 1/4 cups whole-grain)
- 21 grams baking powder (1 1/2 tablespoons)
- 1/2 teaspoon sea salt
- 6 tablespoons solid coconut oil (not liquid, chilled if necessary)
- 1/3 cup maple syrup
- 1/2 cup whole milk, plus 2 tablespoons for brushing
- 2/3 cup fresh or frozen blueberries (defrost if stuck together)
- Nonstick cooking oil spray
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, and salt. Cut in the coconut oil with a pastry cutter or two forks until it’s crumbly and mostly mixed in.
- Stir in the maple syrup and milk until a sticky, cohesive dough is formed, and then fold in the blueberries (making sure not to overmix or the dough will get tough).
- Form the dough into a ball and then turn it out onto a separate piece of parchment paper. Flatten into a 6 to 7-inch round, and then use a round cookie cutter (or glass sprayed with nonstick cooking spray that’s about 4 inches in diameter) to cut the dough into equally sized rounds.
- Transfer the cut out dough onto the prepared baking sheet, placing the rounds at least 1 inch apart. Brush them evenly with the remaining 2 tablespoons of milk.
- Bake until a toothpick comes out clean and the scones are fluffy and light golden brown on the edges, about 25-30 minutes. Transfer to a wire rack and serve warm. Once the scones are completely cooled, leftovers may be stored in an airtight container at room temperature for 2-3 days.
If using fresh berries (instead of frozen, like I used), you may need to decrease the bake time by a few minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Scones
- Method: Baking
- Cuisine: Baked Goods
Keywords: scone, einkorn flour, blueberry, maple syrup, coconut oil
Cooking By the Numbers…
Step 1 – Measure the Dry Ingredients
In a large bowl, combine the einkorn flour, baking powder, and salt. You can substitute all-purpose, regular wheat, or gluten-free flour here cup-for-cup. Cut in the coconut oil with a pastry cutter or two forks until it’s crumbly and mixed in.
If your coconut oil is liquid at room temperature, stick it in the fridge until it firms up, about 5-10 minutes. Stir it after a few minutes, so the solidification process is even.
Step 2 – Stir in the Wet Ingredients
Stir in the maple syrup and milk until a sticky, cohesive dough is formed, and then fold in the blueberries.
Be careful not to overmix, or the dough will get tough.
Step 3 – Form the Dough and Cut out the Scones
Flouring your hands will help to keep the dough from sticking to your fingers.
Form the dough into a ball and then turn it out onto a separate piece of parchment paper (not the same one that you lined your pan with).
Flatten it into 6 to 7-inch round, and then use a 4-inch cookie cutter to cut out the dough. If you don’t have one, you could also use a glass that is about 4 inches in diameter, sprayed with nonstick cooking spray.
Gently form any excess scraps back into a flattened ball and continue cutting. Again, try not to handle the dough too much. You should get about six to eight dough cutouts in total.
Step 4 – Brush the Scones with Milk and Bake
Transfer the scones onto the parchment-paper lined baking sheet, placing them at least 1 inch apart. Evenly brush them with the remaining 2 tablespoons of milk.
Bake until a toothpick comes out clean and the scones are fluffy and light golden brown on the edges, for about 25-30 minutes.
Transfer to a wire rack, and then once the scones are completely cooled, you can store any leftovers in an airtight container at room temperature for 2-3 days.
All You Knead is Love (and Scones)
If you haven’t hopped on the scone train yet, one morsel of these dreamy maple treats infused with juicy blueberries and einkorn flour and you’ll be all-aboard.
The milk brushed on top gives these baked goods a golden, crispy exterior – but a dusting of crunchy turbinado sugar will provide an extra crackly texture that can’t be beat.
How do you take your scones to the next level? Mixed with pumpkin spice for fabulous fall flavors? Smeared with homemade jam? Cloaked in butter? Dunked in tea?
Share your best bites in the comments below! And don’t forget to give this recipe a five-star rating if you loved it.
When it comes to scones, the breadth of flavor varieties that are available can feel so overwhelming that you don’t know where to begin. These ridiculously tasty scone recipes will get you started:
Photos by Fanny Slater, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on June 8, 2015. Last updated on July 14, 2020.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Fanny Slater
Fanny Slater is a home-taught food enthusiast based in Wilmington, North Carolina who won the “Rachael Ray Show” Great American Cookbook Competition in 2014, and published her cookbook “Orange, Lavender & Figs” in 2016. Fanny is a food and beverage writer, recipe developer, and social media influencer. She was a co-host on the Food Network series “Kitchen Sink,” was featured on Cooking Channel’s longtime popular series “The Best Thing I Ever Ate,” and continues to appear regularly on the “Rachael Ray Show.”