Scones with ancient grains

A staple pantry recipe! Our scones recipe features our organic Standard All-Purpose Flour, and any of our organic Ancient Grain offerings such as Einkorn, Spelt, or Emmer. Pick and choose which one you prefer, or add all three ancient grains to form your own unique and nutrient dense blend! All three have been tested so you can't go wrong. Choose your own grain journey! 

Be sure to check out our Ancient Grain flour bundle here! 

 Download a printable version of the recipe here.

Scones with ancient grains 

Yield: 8 large scones 

*This is a base recipe to showcase the addition of ancient grains that provide a boost in nutrition and flavor. For any add-in ingredients see notes below. 

Ingredients:

120g BSM ancient Grain (Spelt, Einkorn, Emmer)

120g BSM All-purpose flour

75g cane sugar

12g baking powder

5g fine sea salt

60g unsalted butter (chilled, small diced)

250g heavy cream (chilled)

8g vanilla extract

1 large egg (for wash, optional)

heavy cream (for wash, optional)  

Topping:

Demerara sugar

Method:

In a large bowl, combine all of the dry ingredients. Using a fork or a pastry blender, “cut” in the butter to the dry ingredients until the butter is pea-size. Chill the dry-butter mixture in the fridge for 20-min.

Create a well in the center of the dry ingredients. Add the chilled heavy cream and vanilla extract. Fold the dough with a wooden spoon until it becomes shaggy in texture. Gently use your hands to press the dough until it comes together into a ball, and all of the dry bits are incorporated. Cover and allow to rest for 2-min.

On a lightly floured work surface, reverse the dough and roll the dough into a thick round disc about 10-inches wide.

Cut equal portions of 8 scones, and spread out evenly onto a parchment-lined baking sheet. Chill once more for 20 min.

*At this stage, you may cover with plastic wrap, and place in the fridge overnight for a next day bake. Or freeze uncovered until solid, then place into a gallon size freezer bag for later use. 

Preheat an oven to 400°F.

Brush the tops of the scones with an egg wash made from the single egg whisked with a splash of water. Strain the white bits for a clean wash before brushing onto the scones. You may also use heavy cream to brush the scones if keeping egg-free.

Sprinkle the demerara sugar onto each scone. Bake for 20-24-min or until the tops look puffed, slightly cracked and golden brown along the edges.

Allow to slightly cool before serving warm with butter, and any other favorite scone toppings!

Add-ins:

For this recipe base, you made add in fresh berries such as blueberries, blackberries, or strawberries. About 1 ½ cups or 12oz of berries. Note that this will may the dough stickier, and will require more bench flour when rolling and cutting the scones.

For nuts, add in about 1 cup or 8oz chopped

Get creative with any spice additions!