Einkorn flour from Bluebird Grains has an old-world richness — naturally sweet, nutty, and aromatic — that gives scones a depth you can’t get from modern white flour. Paired with our organic freeze-dried cherries, which deliver concentrated sweet-tart flavor without added sugar, you end up with a scone that’s bold, flavorful, and genuinely delicious.

No extra sugar needed to cover for bland flour. This recipe is easy to make and, besides the einkorn flour and freeze-dried organic cherries from Chelan Ranch, uses simple baking staples like butter and sour cream. It’s delicious for a holiday breakfast or brunch, and equally perfect enjoyed all by itself with a cup of tea in the afternoon. And there’s no guilt attached — without white flour or heavy amounts of sugar, these scones have far fewer empty calories yet deliver incredible flavor.

A food processor makes cutting the butter and freeze-dried cherries with the flour easier, creating a mixture that resembles coarse crumbs.

The sour cream and egg mixture adds extra moisture to the dough, giving these scones a soft, fluffy texture that many classic scone recipes lack.

There’s no better way to ease into the holiday baking season than with a simple recipe that guarantees both success and delicious reward. These einkorn cherry scones come together quickly, fill the kitchen with cozy aromas, and deliver bakery-worthy flavor with minimal effort. It’s the perfect bake to kick off the season feeling confident, inspired, and ready for all the festive treats to come.

Einkorn Cherry Scones

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• Author: Angell Clark

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Description

Tender, flavorful scones made with rich einkorn flour and our sweet-tart freeze-dried cherries. A delicious, not-too-sweet treat for breakfast or afternoon tea.

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Ingredients

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• 2 cups Bluebird Grain Farms Einkorn flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 8 tablespoons unsalted butter, cold
• 2 pouches Chelan Ranch Organics freeze-dried cherries
• 1/2 cup sour cream
• 1 large egg
• 1 teaspoon white sugar
• 1/2 teaspoon almond extract
• 1/2 cup powdered sugar
• 1–2 teaspoons of cream (or milk)
• 1 tablespoon coarse sugar (optional to top the icy frosting)

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Instructions

1. Gather all ingredients.
2. Preheat the oven to 400° F (200° C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
3. Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Using a food processor, cut the butter into the flour on the pulse setting. Add the two pouches of freeze-dried cherries until the mixture resembles coarse crumbs.
4. Whisk sour cream, almond extract, and egg together in a small bowl until combined.
5. Stir the sour cream mixture into the flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at frist but will come together as you work it.)
6. Place dough on a lightly floured surface and pat into a 7 to 8-inch circle, about 3/4-inch thick. Sprinkle with the remaining one teaspoon of sugar.
7. Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about an inch apart.
8. Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes
9. In a bowl, add 1/2 cup powdered sugar. Stir in 1-2 teaspoons of cream (or milk), start with 1 teaspoon. Add more in tiny amounts (1/4 teaspoon at a time) until it reaches the consistency you want. (Thick drizzle for scones: ~1-1 1/2 teaspoons cream)
10. Sprinkle one tablespoon of coarse sugar over the icy frosting for extra pizzazz!

Notes

• Knead the dough lightly, just enough for it to hold together, to ensure tender scones.