Fresh Milled Einkorn Cheddar Chive Scones
Tender, flaky, and buttery, these cheddar chive scones made with fresh milled einkorn flour are the perfect einkorn scone recipe.
Ingredients
- 1 cup + 2 Tbs einkorn wheat berries freshly milled
- 1 Tbs baking powder
- ¼ tsp salt
- ½ cup salted butter frozen
- 1 cup grated cheddar cheese,
- ¼ cup chopped chives
- 1 large egg cold
- 3 Tbs whole milk cold + 1 additional Tbs if needed
- 1 Tbs cream for brushing
Instructions
- Combine the fresh milled einkorn flour, baking powder, and salt in a medium mixing bowl. Set aside. Grate the frozen butter and add to the dry ingredients. Use your hands to combine the butter and flour mixture until the butter is in pea-sized bits. Add the shredded cheese and chives and combine.
- Make a well in the center of the dry ingredients. In the well, add the cold egg and milk, and whisk to mix. Combine the wet ingredients with the dry ingredients until just holding together. The dough will appear slightly dry, but you should be able to incorporate most if not all the flour.
- Shape the dough into a disc about 6 inches in diameter and about 1 inch tall. With a knife or dough scraper, divide the dough into 8 equal wedges. Place onto a parchment lined baking sheet. Cover, and place in the refrigerator to chill for 30 minutes.
- While the einkorn scones are chilling, preheat the oven to 400 degrees Fahrenheit. Once the scones are finished chilling, brush them with cream and bake them for about 15-18 minutes, or until the edges are slightly golden. Enjoy warm or cool.
Notes
Avoid overworking the dough - It can be tempting to overwork the dough in order to get all the flour incorporated. Doing so, however, will result in a tough scone. Do your best to incorporate the flour with as few motions as possible.
Storage instructions - To store the scones, keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.