Simple Einkorn Lemon Blueberry Sourdough Scones
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I’ve made this recipe several times this summer. I’ve shared pictures of the scones on facebook and instagram, but now it’s time to share it with you. These are the kind of lemon blueberry sourdough scones I like on summer mornings. I have loved taking these babies out to the front porch with my iced coffee and breathing in the scent of cat mint and blackberries. Ah! I’m so spoiled.
If you haven’t hear of Einkorn flour let me introduce you! This is a protein packed nutritional powerhouse. It’s the oldest know wheat that hasn’t been hybridized. Because of this, many with gluten intolerance can eat it without problems. You can learn all about it HERE.
Making Lemon Blueberry Sourdough Scones
Early cool mornings are the perfect time to bake in summer. I like to open all the windows and turn the fan on. Get that warm air out so the heat doesn’t stay the whole day.
The Options for Sourdough Scones Recipe
There are so many options when it comes to sourdough scones or any scones for that matter! You could make blueberry sourdough scones by simply forgoing the lemon. You could also add in blackberries for blackberry scones with lemon glaze. Here are a few other ideas for scone add ins:
Make Sourdough Chocolate Chip Scones Recipes
Change the ingredients to include several different kids of chocolate: a broken chocolate bar, mini chips, dark chips etc.
Add in pecans or whip chocolate chips for added elegance!
Make Huckleberry Scones Recipes
Add huckleberries in place of the blueberries. You can also add in several different types of berries if desired.
Another idea is to omit the lemon and add almond extract with slivered almonds.
Other Add ins
- Lemon with Poppy Seeds
- Raspberries and White Chocolate Chips
- white chocolate chips, macadamia nuts and lime (in place of lemon)
Preparing the Pan
Turn on the oven to 375 degrees Fahrenheit. I like to get my iron pan ready first so I can put it in the oven about 5 minutes before filling with batter. It makes a good sizzle when the batter hits the hot iron! A bit of fried bottom to my scones only adds to the flavor.
Dry Ingredients
Then add 1 3/4 cups of Einkorn flour, 1/4 cup packed granulated sugar (or 1/4 cup granulated monkfruit for sugar free), 1 Tablespoons baking powder and 1/4 teaspoon salt to a mixing bowl. Cut in 1/4 cup of chilled butter. I like to do this by cutting two even slices lengthwise and then turning it on to the next side and doing the same thing lengthwise to make small square cuts of butter. Mix the butter in well so it looks like little flour covered peas in the mixture of flour. Add your blueberries and mix in. Fresh is best but if you use frozen blueberries, that’s fine. Scones with frozen blueberries are wonderful after the summer months too! Put this bowl into the fridge or freezer to keep chilled.
Wet Ingredients
In a separate bowl ( I like to use my 4 cup pyrex measuring dish) I pour in 1/2 cup fresh cows milk or half- and- half, 1/2 cup sourdough starter, and one egg. My sourdough starter is usually about the texture of thick pancake batter. Lastly, I put in 3 drops of Lemon essential oil or extract and 1 Tablespoon of vanilla before mixing. You can also use a 1/2 teaspoon of Lemon extract or 1 Tablespoon Lemon juice plus 1/2 Teaspoon Lemon rind. This just depends on what you have but they all work great. Beat this up until completely combined.
Baking
Take out your dry ingredients and gently mix in the wet ingredients. You’ll want these to be thoroughly mixed together without disrupting your baking powder action so don’t mix too much.
Next, take out your hot iron pan from that oven and put it on some potholders or a towel while you scrape your batter in. Ah! I love the sizzle! Bake at 375 degrees Fahrenheit for about 20 minutes.
Glaze
While the scones are baking make the glaze! O.k. You don’t really have to, but it is a decadent addition to the scones!
in small bowl mix together 1/2 cup powdered sugar with 1 Tablespoon milk and 2 drops of Doterra Lemon essential oil or 1/2 Teaspoon Lemon Extract (alternatively omit milk and add 1 Tablespoon Lemon Juice ).
Sugar Free Version
To make the glaze sugar free mix 1/2 cup arrowroot powder with 4 drops of monkfruit. Add in your Lemon juice or Lemon oil and milk. Mix well.
note: You can also use alternative dairy for milk/cream
Your Lemon Blueberry Sourdough Scones are Ready
When the timer rings or the edges have pulled away from the pan and the middle is fully cooked, take it on out! Let it cool for about 10 minutes before drizzling your glaze over the top. I always have the hardest time waiting!
Now take your Simple Lemon Blueberry Sourdough scones out to your best quiet spot ( Besides the bathroom moms!). Maybe sitting inside and sharing it with family is the best thing for today too. That is just as much of a score!
Where I buy Einkorn
You can see where I get my einkorn flour whether milling it myself or purchasing all-purpose HERE.
I like to store any bags of grain in a tight lock fie gallon bucket.
More Posts About Einkorn
All About Einkorn Flour: What You Need to Know
Best Tips for How to Bake with Einkorn Flour
Does Einkorn Cause Inflammation? Gluten Free and Autoimmune Disorders
More Einkorn Recipes
Sourdough Einkorn Lemon Poppy Seed Muffin Recipe
Chewy Einkorn Chocolate Chip Cookies
Perfect Einkorn Sourdough Buttermilk Waffles
My Favorite Farmhouse Buttermilk Biscuits with Einkorn
Print and save this recipe here…
Einkorn Lemon Blueberry Sourdough Scones
Ingredients
- 1 3/4 Cups Einkorn Flour
- 1/4 Cup Sugar (or Monkfruit sugar for sugar free)
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 1/4 Cup Chilled Butter
- 1 Cup Fresh or Frozen Blueberries
- 1/2 Cup Sourdough Starter
- 3 drops Doterra Lemon Essential Oil or 1 Tablespoon Lemon Juice
- 1/2 Cup Half-n-Half or Milk
- 1 Teaspoon Vanilla
- 1 egg
- -For Glaze-
- (Mix together)
- 1/2 Cup Powdered Sugar
- 1 Tablespoon Lemon Juice
- For for Sugar Free Version-
- 1/2 Cup Arrowroot Powder
- 3 drops Doterra Lemon Essential oil
- 1 Tablespoon Milk
Instructions
1. Heat oven to 375 degrees Fahrenheit. Grease 10 inch iron pan with butter or coconut oil and put in Oven. In large mixing bowl add Einkorn flour, sugar, baking powder and salt.
2. Cut in 1/4 cup of chilled butter. I like to do this by cutting two even slices lengthwise and then turning it on to the next side and doing the same thing lengthwise to make small square cuts of butter. Mix the butter in well so it looks like little flour covered peas in the mixture of flour.
3. Add your blueberries and mix in.
4. In a separate bowl pour in milk or half- and- half, 1/2 cup sourdough starter, and egg. My sourdough starter is usually about the texture of thick pancake batter.
5. Lastly, put 3 drops of Lemon Doterra Lemon essential oil and 1 Teaspoon vanilla before mixing together. Combine Dry and Wet ingredients. Take out iron pan from oven and scrape batter into pan before returning to oven for 20-22 minutes or until baked through and scones pull slightly from edges of the pan.
6. Whisk together ingredients for Glaze and set aside. When scones have cooled a bit use a spoon to drizzle glaze over them. Enjoy!
Do you have a favorite einkorn recipe? I’d love to hear about it!
From the hilltop,
Can you use maple syrup instead of sugar? Also when you say sourdough starter is it regular sourdough starter or einkorn sourdough starter? I have both and not sure which to use.
Thank you!
You may use any sourdough starter on hand, just make sure it’s active starter. I think using maple syrup would change the texture too much but maple sugar would probably work fine.
can you use coconut oil instead of butter?
I don’t know that I’ve used coconut oil completely instead of butter but you could probably do this. The hard part would be to get the coconut oil into small pieces without melting since you don’t want liquid oil. It’s worth a try! You might try chopping it into pea sized bits (maybe with a food processor?)and then refrigerating them a while before adding them to the scones. Good luck!
Hi. I will have to make some substitutions for my family. I’m thinking of using lard in place of butter, coconut cream for milk, coconut sugar for the dough, and I’ve never thought of grinding CS for glazes, but I might give it a try. What are your thoughts?
I think the coconut cream, lard and cs will work great. I haven’t had good success with cs for lemon glaze though. I’d love to hear if if works well for you! One thing to remember with the coconut cream is you may need a little extra hydration (maybe water?) since it’s thinker than normal cream. I’ve attempted coconut sugar/lemon flavored things and the coconut sugar flavor took over the lemon flavor more than I liked. Lately, I’ve been trying to figure out a honey glaze to see if it works better with the lemon flavor. Good luck! I’d love to hear how it goes!