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Ingredients
- Classic Cream Scones
- (Makes 8 large or 12 small scones)
- 3 cups all-purpose einkorn flour, plus more for dusting
- 1/4 cup sugar, plus 1 tablespoon for dusting
- 1 tablespoon baking powder
- 3/4 teaspoon fine sea salt
- 10 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- 3/4 cup plus 2 teaspoons cold heavy cream
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 306g | |
| Calories 1545 | |
| Calories from Fat 1327 | 86% |
| Total Fat 150.94g | 189% |
| Saturated Fat 95.21g | 381% |
| Trans Fat 0.0g | |
| Cholesterol 438mg | 146% |
| Sodium 5572mg | 232% |
| Potassium 108mg | 3% |
| Total Carbs 52.77g | 14% |
| Dietary Fiber 0.0g | 0% |
| Sugars 50.15g | 33% |
| Protein 3.19g | 5% |
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.%3C/p%3E%3Cp%3EThe%20cookbook%20is%20by%20Carla%20Bartolucci,%20who%20started%20growing%20this%20ancient%20grain%20known%20as%20einkorn%20with%20her%20husband%20at%20their%20home%20in%20northern%20Italy%20six%20years%20ago.%20Today,%20they%20are%20the%20largest%20growers%20in%20the%20world%20of%20what%20is%20purported%20to%20be%20the%20most%20ancient%20species%20of%20wheat%20and%20the%20only%20variety%20of%20wheat%20that%E2%80%99s%20never%20been%20hybridized.%3C/p%3E%3Cp%3EWhy%20is%20that%20important?%3C/p%3E%3Cp%3EBecause,%20Batolucci%20writes,%20not%20only%20is%20einkorn%20is%20much%20more%20nutritious%20than%20modern%20wheat%20(with%2030%20percent%20more%20protein%20to%20boot),%20but%20genetic%20testing%20has%20found%20that%20it%20lacks%20certain%20gluten%20proteins%20that%20people%20with%20wheat%20intolerances%20cannot%20digest.%3C/p%3E%3Cp%3EThat%20is%20not%20to%20say%20that%20einkorn%20is%20gluten-free.%20It%20has%20about%20as%20much%20gluten%20as%20modern%20wheat.%20The%20makeup%20of%20its%20gluten%20is%20different,%20however.%20It%20lacks%20high%20molecular%20weight%20proteins,%20making%20it%20tolerable%20to%20people%20who%20are%20gluten%20sensitive,%20but%20not%20for%20those%20who%20suffer%20from%20celiac%20disease.%3C/p%3E%3Cp%3EA%20type%20of%20flour%20that%20may%20be%20suitable%20for%20those%20who%20suffer%20from%20gluten%20sensitivity.%3C/p%3E%3Cp%3EAs%20such,%20Batolucci%E2%80%99s%20daughter,%20who%20suffers%20from%20gluten%20insensitivity,%20is%20able%20to%20eat%20pasta,%20bread,%20crackers,%20cookies%20and%20other%20baked%20goods%20made%20from%20einkorn%20with%20no%20problem%20whatsoever.%3C/p%3E%3Cp%3EEinkorn%20used%20to%20be%20very%20hard%20to%20find%20because%20only%20a%20few%20hundred%20acres%20were%20growing%20worldwide.%20That%20is,%20until%20Batolucci%20started%20growing%20it.%20She%20also%20founded%20Jovial,%20a%20line%20of%20organic%20foods%20that%20includes%20flour,%20cookies%20and%20crackers%20made%20from%20einkorn.%3C/p%3E%3Cp%3EI%E2%80%99m%20lucky%20enough%20not%20to%20suffer%20any%20ill%20effects%20from%20gluten.%20Still,%20I%20was%20eager%20to%20try%20this%20wheat%20that%20has%20such%20a%20sense%20of%20purity%20to%20it.%3C/p%3E%3Cp%3EYou%20have%20to%20play%20around%20with%20einkorn%20when%20baking%20to%20get%20used%20to%20it%20because%20it%20absorbs%20liquids%20and%20fats%20more%20slowly.%20Over-mixing%20it%20can%20cause%20it%20to%20be%20quite%20sticky,%20too.%3C/p%3E%3Cp%3EFortunately,%20Batolucci%E2%80%99s%20cookbook%20is%20a%20great%20way%20to%20acquaint%20yourself%20with%20the%20flour.%20I%20chose%20to%20make%20the%20%E2%80%9CClassic%20Cream%20Scones%E2%80%9D%20because%20this%20recipe%20includes%20only%20the%20very%20basics%20of%20ingredients%20in%20order%20to%20let%20the%20flavor%20of%20the%20einkhorn%20shine%20through.%3C/p%3E%3Cp%3EThe%20scones%20bake%20up%20buttery,%20crumbly%20and%20barely%20sweet.%20I%20can%E2%80%99t%20say%20I%E2%80%99ve%20ever%20necessarily%20analyzed%20the%20flavor%20of%20flour%20before.%20But%20I%20will%20say%20there%20was%20a%20slightly%20nutty%20taste%20to%20these%20scones%20even%20though%20were%20are%20no%20nuts%20in%20them.%20There%20was%20also%20a%20nice%20toasty%20flavor,%20as%20well%20as%20a%20clean%20taste%20to%20them%20in%20that%20you%20chewed,%20swallowed,%20and%20were%20left%20with%20no%20lingering%20aftertaste,%20which%20I%E2%80%99m%20not%20sure%20is%20true%20with%20all%20other%20flours.%3C/p%3E%3Cp%3EGive%20einkorn%20a%20try%20to%20see%20for%20yourself,%20especially%20if%20you%20are%20sensitive%20(though%20not%20intolerant)%20of%20gluten.%3C/p%3E%3Cp%3EPreheat%20oven%20to%20425%20degrees.%3C/p%3E%3Cp%3EMix%20together%20the%20flour,%201/4%20cup%20sugar,%20baking%20powder,%20and%20salt%20in%20a%20large%20bowl.%20Work%20in%20the%20butter%20with%20your%20fingers%20or%20a%20pastry%20blender%20until%20the%20mixture%20resembles%20coarse%20meal%20but%20still%20has%20some%20larger%20chunks%20of%20butter.%20Pour%20in%20the%203/4%20cup%20cream%20and%20squeeze%20the%20dough%20through%20your%20hands%20until%20the%20dough%20barely%20holds%20together.%20Knead%20the%20ball%20of%20dough%205%20to%2010%20times%20until%20the%20flour%20is%20absorbed%20but%20the%20dough%20is%20very%20shaggy,%20not%20smooth.%3C/p%3E%3Cp%3ELightly%20flour%20a%20piece%20of%20parchment%20paper%20and%20transfer%20the%20dough%20to%20it.%20Dust%20the%20top%20of%20the%20dough%20and%20place%20another%20piece%20of%20parchment%20paper%20on%20top%20of%20the%20dough.%20For%20large%20scones,%20use%20a%20rolling%20pin%20to%20roll%20the%20dough%20into%20an%208-inch%20circle%20that%20is%203/4-inch%20thick.%20Cut%20the%20circle%20into%208%20triangles%20with%20a%20sharp%20knife.%20For%20small%20scones,%20use%20a%20rolling%20pin%20to%20roll%20the%20dough%20into%20a%206-by-9-inch%20rectangle%20that%20is%201-inch%20thick.%20Cut%20the%20rectangle%20in%20thirds%20lengthwise%20and%20then%20in%20half%20crosswise.%20Cut%20each%20rectangle%20in%20half%20diagonally%20for%2012%20small%20wedges.%3C/p%3E%3Cp%3ELine%20a%20baking%20sheet%20with%20parchment%20paper%20and%20place%20the%20scones%20on%20it,%20spaced%20about%201%201/2%20inches%20apart.%20Brush%20the%20tops%20of%20the%20scones%20with%20the%202%20teaspoons%20cream%20and%20dust%20with%20the%20remaining%201%20tablespoon%20of%20sugar.%20Bake%20for%2018%20to%2020%20minutes%20until%20lightly%20golden.%3C/p%3E%3Cp%3ERemove%20the%20scones%20with%20a%20metal%20spatula%20to%20a%20plate%20and%20serve%20warm,%20or%20let%20cool%20before%20serving.%20Store%20in%20a%20sealed%20plastic%20bag%20for%20up%20to%202%20days,%20or%20freeze%20for%20up%20to%201%20month.%3C/p%3E%3Cp%3EFrom%20%E2%80%9CEinkorn:%20Recipes%20for%20Nature%E2%80%99s%20Original%20Wheat%E2%80%9D%20by%20Carla%20Bartolucci%3C/p%3E%3Cp%3EShare%20and%20Enjoy%3C/p%3E){kind=link}