Maple Blueberry Coconut Oil Scones Made with Einkorn Flour (Dairy-Free, Refined-Sugar-Free)

blueberry maple scones made with einkorn flour and coconut oil

I had a meltdown this weekend, full and total, lots of crying, the way pregnant women (or maybe especially this pregnant woman) are prone to do. Being pregnant has been weirdly easy for me physically—today at Trader Joe’s, the sweet cashier asked me how far along I am, “37 weeks!” I said, and she gave a sympathetic nod with her sarcastic “oh, man, I bet you’re feeling great.” Then I had to say, actually, I am! Falling asleep is different than it used to be, I have this whole pillow arrangement I’m pretty married to now, and I’ve noticed I’m getting slower when I walk, but overall I feel good, just big, in most ways. The one way I do feel super pregnant, however, is when I have one of these meltdowns, man, these meltdowns, and hear myself venting out all these doubts and emotions that I really don’t need to let have a voice in my heart. Tim’s pretty good about handling these outbursts, which thankfully come less often than they did in early pregnancy, and this past weekend, he said something simple to me like, you don’t need to listen to those thoughts, and I asked him what he meant, and he said when these great big doubts about the future or the baby or something else come into my head, I don’t have to entertain them. I can choose not to listen to them and to think something else, something true, instead. Weird how helpful that is. Thoughts attack us all the time when we’re just auto-piloting through our days, doing the dishes, picking up groceries, sitting at the computer to work and oh, hello, a little seed like “you are a failure” or “what if XX happens?” tells you to go ahead and plant it and nurture it for a few hours ’til it’s grown into a huge forest overtaking your world. Bleh. I’ve pretty much surrendered to Pregnancy Brain for the rest of this month, but I don’t want to surrender to every negative impulse or comment that comes along with it. Here’s to fighting them off!

Also this weekend: I made scones! We were out of butter, so I used coconut oil, and we were low on honey, so I used maple syrup, and none of those changes, even along with swapping in whole-grain einkorn flour and frozen blueberries for currants, could screw these babies up. I ate two immediately when they came out of the oven, so did Tim and then I polished off most of the rest of them this morning. If you’ve ever wanted a dairy-free, fairly simple scone recipe, particularly one that makes adaptations so easy, this is it. It’s based off a version in our cookbook and, this time, uses flour from organic Canadian flour mill Daybreak Mill, who sent us some to try. Hope you enjoy trying and tweaking a little, too!

blueberry maple scones made with einkorn flour and coconut oil
scones made with coconut oil, einkorn flour, maple syrup -- dairy free!
Dairy-Free Coconut Oil Scones - made with einkorn flour, maple syrup, blueberries
blueberry maple coconut oil scones made with einkorn flour (dairy-free!)
Homemade Coconut Oil Scones

Maple Blueberry Coconut Oil Scones Made with Einkorn Flour
Makes 6 scones
Adapted from The Einkorn Cookbook

Note: We got sent some einkorn berries and einkorn flour from Daybreak Mill recently and have been playing around with (and loving!) it–in hamburger buns, in doughnuts, in these scones–over the last week or two. A Canadian organic grain and flour mill, Daybreak Mill is another great resource for purchasing einkorn. Theirs is what’s called a whole-grain prime einkorn, which is more similar to the wild variety. The original recipe for einkorn scones in our book features all-purpose einkorn, and so the easiest way to swap in whole-grain einkorn like we’ve done here is through weighing the flour and using the same weight as called for — in this case, 281g.

281g einkorn flour (about 2 1/2 cups all-purpose or 2 3/4 cups whole-grain)
1 1/2 tablespoons (21g) baking powder
1/2 teaspoon sea salt
6 tablespoons coconut oil
1/3 cup maple syrup
1/2 cup (120ml) whole milk (whatever kind you like)
2/3 cup frozen blueberries (or raisins, currants, other small frozen or dried fruit)
for brushing before bake time: a little extra milk, yogurt or beaten egg

Preheat oven to 375F degrees (190C degrees or gas mark 5). Line a baking sheet with parchment paper.

In a large bowl, combine flour, baking powder and salt. Cut in coconut oil with a pastry cutter or two forks until it’s broken up throughout. Stir in maple syrup and milk until a sticky dough is formed. Stir in (or use your clean hands to work through the dough) the blueberries or other fruit last; they’ll help create a more cohesive dough.

Form dough into a ball and plop it onto the parchment-lined baking sheet. Flatten it into a 6- to 7-inch (15 to 18 cm) round and use a dough scraper or knife to cut the round into six equal triangles. Brush with milk, yogurt or beaten egg.

Bake dough for 35 to 40 minutes or until golden and cooked through (use a knife or other tester in the center sections and make sure it comes out clean). Serve alongside whipped cream, butter and/or tea.

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home,, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

25 thoughts on “Maple Blueberry Coconut Oil Scones Made with Einkorn Flour (Dairy-Free, Refined-Sugar-Free)”

  1. Praying for you Shanna. Trusting The Lord to bring you and your little one through these last few weeks. Soon you and your sweet DH will be cradling the sweet soft little one in your arms. God can be trusted. And you are not a failure you are a child of God. Remember that! Thank you for the new resource for einkorn currently I use Jovial Foods einkorn berries and flour. I love your cookbook and use it all the time. Just remember to rest often and meditate on the gracious merciful God we love.

    Donalds, SC

    • Thank you for praying! I need it! I think meltdowns come with pregnancy territory (the hormones!) but the truths that fight them are good no matter when we dwell on them. Hope you are able to hang onto and trust the Lord in your daily struggles too.

  2. Back in January when I started having the revelation that I *don’t* have to do it all (or anything) myself, that I am loved because I’m God’s, and that He saved me not because He had to but because He delights in me, I realized there are so many voices in my head constantly. And the revelation is that only one out of the dozens can be trusted–God’s. Recognizing that the majority of the crazy, negative, niggling voices weren’t His is SO FREEING. But it’s also so hard for me to remember that moment by moment. I think I’m averaging 99.7 of the time forgetting that I don’t have to listen to anything but the truth. We can practice together! Love you and am praying for your labor and delivery to be a holy, joyful experience.

  3. This looks wonderful Shanna – I love how you’ve made them with coconut oil, I must try this! I also love the bursting juicy blueberries in each bite!

  4. Those thoughts are my total bugbear at the moment and I’m trying my hardest to follow the wise advice of not listening to them. It’s difficult though and that’s without the crazy pregnancy hormones (which I kind of imagine is like continually having those thoughts that keep you awake at 3am but which you know are totally irrational). Take care of yourself and eat lots + lots of scones!

    • You’re so gracious. Thanks, Kathryn, both for being empathetic and for just knowing what the crazy thoughts are like. It’s so nice to feel like someone else gets it too!

  5. Oh honey pie…your thoughts about thoughts are so lovely + inspiring. It’s so true that often the auto-pilot of our heart and mind can/will lead us to places we don’t need to even be entertaining. I find that if I don’t “take every thought captive” and submit it to Jesus, I’ll so easily drown in the negative self-sabatoge. I love the quote you linked to!
    Can you believe you’re THIS close to seeing your little baby boy?!? 😀 Those pregnancy emotions + hormones can do a number on you, but remember that Jesus is walking with you in every single moment AND He can absolutely handle all the doubts, fears, + anxieties that you face.
    I am anxiously awaiting your sweet news!!!! 😀

  6. I’m so glad you’re feeling good physically … with everything piling up these last few weeks, having a body that won’t move/work the way you want it to is just too frustrating. I can’t even count the number of times I wanted to cry just because I couldn’t put my socks on. Tim’s a smart man — keep listening to him. And hello! I’m so impressed at how your pregnancy brain can still pull your thoughts together and turn them into written words and make them sound so beautiful and true, as always. I mean, not surprised. Man this kid is gonna be so great. Email coming soon…

    • Aw, the socks comment is such a mental image. I want to follow Pregnant You around and take care of every task for you, haha! Our bodies are NUTS. You handled pregnancy like a pro and made such a beautiful baby! You are my inspiration! Thanks for your kind and ever gracious words, buddy. Thankful for you.

  7. What a wonderful blog! Your honesty about the things you’ve been going through while being pregnant is very touching. From following you on Instagram I can tell you that you are beautiful and glowing in your pregnancy and I wish you and your family all the best! Babies are such a blessing. Thanks for sharing, and for helping us to let more people know about our einkorn flour!
    Health & Happiness,

    • Aw, thank you so much, Nicole–and for the flour! We’re so glad to know about companies like yours that are promoting this great grain!

  8. I don’t have the gift w words that you do but I want to tell you how much I admire your talent and am excited for the joy that awaits you. I know that struggle of worry and Tim is right.. If only we could more easily grasp the truth instead of the dark voices that tell falsehoods. You certainly are no failure. You are a gift to the world to Tim and soon to baby. Much love and prayers your way.

  9. Shanna!

    Saw these scones on your Instagram and I was like .. I want these now! We don’t have einkorn flour here in Buenos Aires… do you think gluten-free all purpose will work in a 1:1 ratio?

    And now, scone-talk aside, I’m glad you managed to kick those negative thoughts away (they’ll probably bounce back often enough), so it’s great that Tim’s there to help you deal with these moments of frustration… it’s just so important. Can’t wait for baby watermallon to greet the world! We’re all waiting for him!


    • Hi Felicia, I would think an all-purpose GF flour should work, but as I haven’t tried it I can’t say for sure. Good luck experimenting!

  10. I have alot of questions while I’
    m experimenting with Einkorn. Made the honey current scones in your cookbook. Directions say 15 – 18 minutes cooking time. Ypir blog says 35- 40 minutes. Mine were soft inside instead of the slightly crispy texture I wanted. Can this be fixed by cooking longer. I’m loving the taste of this flour along with it’s history.

    • Hi JoAn, The cooking times are correct. As mentioned in the above post, this posted version of the recipe swaps in coconut oil and maple syrup, so the recipe got altered a bit, and one thing this changed was the cooking time. Using these ingredients, the scones take much longer to bake.

      The honey currant version from the book uses butter and honey and should take 15 to 18 minutes, all things being equal, but of course different ovens and settings could require a little extra time. My advice would be to just kept checking them until the middle is completely done, a knife inserted in the center comes out clean and everything has firmed up and turned golden. Hope this helps! -s

  11. I absolutely love these scones! I use only 4 tbsp. of fat (grated goat butter instead of oil(, 1/2 cup applesauce, only 1/4 cup maple syrup plus some stevia, and whole grain einkorn. My husband and I love these for breakfast as a nice changeup. Thanks!

  12. this recipe sounds delicious! the Maple Blueberry Coconut Oil Scones Made with Einkorn Flour would be perfect for breakfast in my house!


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