Step up your sunrise game with these fluffy einkorn and coconut oil scones. Every bite is bursting with juicy blueberries and earthy maple syrup.
- 2 1/2 cups all-purpose einkorn flour (or 2 3/4 cups whole-grain einkorn flour)
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon sea salt
- 6 tablespoons coconut oil (solidified, not liquid)
- 1/3 cup maple syrup
- 1/2 cup whole milk, plus 2 tablespoons for brushing
- 2/3 cup fresh or frozen blueberries
- 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