Einkorn, German for “one grain,” is an ancient wheat domesticated over 10,000 years ago.
Compared to modern wheat strains, Einkorn and others ancient grains like Emmer, tend to have lower levels of gluten while still possessing high levels of protein, minerals and antioxidants.
With Spring in the air and things moving forward on our bread oven, it was a good time to get better acquainted with this ancient grain.
I know that Champlain Valley Milling carries einkorn flour as well.
Einkorn Scones Recipe
Making a quick batch of scones or any type of quick bread is an easy way to test out a new recipe or new ingredients.
Not having baked with einkorn before, I was eager to see how it would taste.
This recipe makes about 12 large scones or 18 smaller scones.
Here’s the recipe for einkorn scones.
This recipe was adapted from: Bread Experience
2 cups all-purpose flour
2 cups Einkorn flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
1/2 stick butter, room temperature
1 1/2 tablespoons sugar
1 egg, slightly beaten
1 cup (approx.) yogurt
1 cup raisins
Preheat the oven to 425 degrees F. Grease two baking sheets.
1) Add and mix all the dry ingredients in a mixing bowl.
2) Cut the butter into small pieces and get it to incorporate into the flour to make in crumbly.
3) Mix in the sugar.
4) Add the egg and yogurt and mix to form a soft dough. You may need to add more or less liquid as the einkorn does soak it quickly.
5) Make the dough into a ball, cover it and let it rest for about 15 minutes.
6) Roll it out flat (about 1/8″ thick) and cut into any shapes you prefer. I just used a pizza cutter.
7) Arrange on greased baking trays and cook for 25-35 minutes until nicely browned.
Einkorn flour has a nutty taste to it and has a texture like whole grain flour when baked.
I just had some for lunch and you know, they really are better after a day or two.
I think next time I would add something to make them a little sweeter, like adding in some maple syrup.
But warmed up with some butter and jam, they are a nice and healthy treat.