Lemon blueberry scones

Einkorn makes naturally tender scones, even made entirely with whole-grain flour. The dough is softer than wheat dough and spreads more, so the scones go in the freezer for 15 minutes before baking to keep their shape.

• Makes 8 scones
• Active 20 min
• Total about 1 hour

Scones

• 300 g fresh-milled whole einkorn flour
• 50 g sugar (4 tbsp)
• 2½ tsp baking powder
• 3 g fine salt (½ tsp)
• Finely grated zest of 1 lemon
• 85 g cold butter, cubed
• 150 g blueberries, fresh or frozen (don't thaw)
• 1 large egg
• 100–140 ml cold whipping cream, plus a little for brushing

Lemon glaze (optional)

• 60 g icing sugar
• 1 tbsp lemon juice, from the zested lemon

Method

1. Line a baking tray with parchment.
2. Whisk the flour, sugar, baking powder, salt and lemon zest. Rub in the butter until most of it is the size of small peas.
3. Toss in the blueberries.
4. Whisk the egg with 100 ml of the cream and pour it in. Stir gently with a fork until the dough just holds together, adding more cream a tablespoon at a time if dry flour remains. Einkorn needs less liquid than wheat, so go slowly. Stop mixing as soon as it comes together.
5. Tip it onto the tray and pat it into an 18 cm round, about 3 cm thick. Cut it into 8 wedges and pull them 3 cm apart.
6. Freeze the tray for 15 minutes. Meanwhile, heat the oven to 200 °C (400 °F).
7. Brush the tops with cream and bake for 18–22 minutes, until golden and firm when pressed in the centre.
8. Cool for 10 minutes. For the glaze, stir the icing sugar and lemon juice together and drizzle it over the warm scones.