Einkorn Blueberry Scones with
Vanilla Key Lime Glaze
I’ve always loved the sweet-but-not-too-sweet flavor of a good scone, but I thought I’d have to give them up forever because of my wheat and dairy allergies. When I researched einkorn wheat (an ancient, unhybridized variety with naturally less gluten and plenty more nutrients than modern wheat) and happily discovered I could tolerate it in small doses, I aimed to create a scone that rivaled my old favorite. I’m happy to report this recipe didn’t let me down…and when I plucked key limes from our tree to make the tangy-sweet glaze, it pushed the tastiness to another level (no key limes? No worries! Try freshly-squeezed orange or even a wintery-wonderful cranberry-orange combo).
Note: If you have celiac disease, it’s important to avoid einkorn wheat because even small amounts of gluten can still be hazardous to your health. I’m working on my own almond and coconut flour versions, and will post those as soon as I perfect them, so stay tuned!
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- 3 c. Einkorn flour (loose, not packed); I buy 2-lb. bags of Jovial brand einkorn flour at Whole Foods and have also purchased 10-lb. bags at a discount from Amazon and Jovial Foods (you can find Einkorn listed under the “Great Goods” section on www.FareTheeWellHealth.com).
- ¼ c. Raw organic cane sugar If you’re sugar-sensitive you may substitute with stevia by reducing the amount by half –this case, to 1/8 c. Sucanat can also be used as a sugar replacement – at a 1:1 ratio
- 1 T. Baking powder (aluminum free ideally)
- ½ tsp. Baking soda
- ½ tsp. Fine sea salt
- 5 T. Unsalted organic butter (room temperature-softened but still slightly chilled; cut into small pieces) – NOTE: If dairy intolerant, you may substitute with coconut oil at a 1:1 ratio
- 1 Whole Egg I love Vital Farms (their grass-fed free range version); Note: If intolerant/allergic to eggs, you may swap with ¼ c. unsweetened apple sauce (if you use sweetened, reduce the amount of cane sugar or other preferred sweetener), room temperature
- ½ c. Plain kefir (cold) Note: If intolerant to cow dairy you may substitute with goat’s milk kefir, if you can tolerate (I buy mine at Whole Foods – Redwood Hill Farms)
- 1 c. Organic blueberries (fresh or frozen)
- ½ c. Organic powdered sugar (or powdered coconut sugar)
- 2 Juice Small key limes If key limes are unavailable, replace with juice of ½ full-size lime or ½ medium-size lemon
- 2 tsp. Vanilla extract (you may also use 2 vanilla beans -- 1 whole vanilla bean = 1 teaspoon of extract)
- 1 Splash Plain, unsweetened almond milk (if you prefer more vanilla flavor, you may use unsweetened vanilla almond milk)
Ingredients
Blueberry Sconces
Vanilla Key Lime Glaze
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- Preheat oven to 400°F (if using convection oven, reduce heat to 375°F)
- Place flour, baking powder, baking soda, sugar and salt in large bowl. Whisk by hand until thoroughly blended.
- With a pastry blender (or fingertips), work the butter pieces into the flour until the mixture resembles a coarse meal. Do not overmix.
- In a smaller bowl, whisk together the cold kefir and room temperature egg.
- Add the liquid ingredients (small bowl) into the dry ingredients (large bowl) and incorporate gently with a spoon or scraper spatula until combined.
- Move the dough to a cool surface generously dusted with more einkorn flour (a stone countertop or marble pastry board work great) and knead the flour with well-floured hands until the dough just comes together (don’t overwork).
- Pat the dough down into a roughly 1/2-inch thick flattened circle. Add blueberries to half the circle and fold other side on top. Slice into even triangle wedges (can make eight small/slender scones or four larger ones). Gently pinch edges together on each wedge to contain blueberries and seal raw edges.
- Place scones on baking sheet, allowing at least three inches between each scone.
- Bake for 15-18 minutes, or until tops of scones are golden brown.
- Transfer scones to a wire rack to cool for at least 10 minutes before drizzling or pastry brushing the tops with the key lime glaze.
- Mix lime juice, vanilla and almond milk with powdered sugar and blend until smooth and creamy – similar to a maple syrup consistency (if too thick, add a tiny bit more almond milk and blend well; if too watery, add more sugar until you reach ideal consistency).
- Drizzle over cooled scones or coat tops of scones with a pastry brush.
- Allow glaze to set up/slightly harden on the scones…then ENJOY!
A word about einkorn wheat:
I have long suffered from wheat allergies and am also gluten-sensitive (although not celiac). Traditional wheat is a big no-no for me, but once I discovered einkorn wheat –an ancient, unhybridized variety that’s loaded with nutrients and naturally consists of far less gluten than modern day wheat – I happily realized I was able to tolerate it in small amounts. Those who are celiac should avoid all gluten (even the small amount found in einkorn); however, those who are able to tolerate wheat in limited doses may want to give this delicious flour a try. In the very least, it’s a far healthier and tastier alternative for anyone who eats traditional wheat.
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