Ingredients
- 200g flour
- 1/4 cup brown sugar
- 2 tsp baking powder
- pinch of salt
- 1 cup heavy cream
- 1 cup blueberries
- 1 tbsp melted butter
- turbinado sugar
Instructions
- Preheat oven to 375F.
- In a large bowl, combine the dry ingredients. Stir in the blueberries.
- Add the heavy cream and gently mix until combined.
- Turn the dough out on a floured surface and knead until it all comes together.
- Form a ball and then flatten it to form a disc. Using a dough knife, cut the disc like a pizza into 8 pieces.
- Brush the pieces with the melted butter and sprinkle with turbinado sugar.
- Place the pieces on a baking sheet and bake for 15 min or until golden brown and baked through.
Notes
I always look for ways to incorporate more Einkorn flour in my baking. It’s a big challenge with sourdough bread, but not here with these scones. It works perfectly well!!!
The level of sweetness is just right for me. And it is so easy to adjust it to your own tastebuds!
I always thought scones must be hard, dense, and dry. Not anymore. Moist and fluffy is what I prefer now. For something dense, hard, and dry, I reach for a biscotti 😉.
Update May 3rd, 2024
Getting away from cup measures: 240g of heavy cream. 30g of brown sugar, which is even less than 1/4 cup and still sweet enough. Whole Einkorn works very well! Adding lemon zest works very well!
