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.
Ingredients
Scale
- 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)
Instructions
- Gather all ingredients.
- Preheat the oven to 400° F (200° C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
- 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.
- Whisk sour cream, almond extract, and egg together in a small bowl until combined.
- 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.)
- 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.
- Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about an inch apart.
- Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes
- 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)
- 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.