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einkorn scones on baking sheet with lemon glaze

Einkorn Blackberry Lemon Scones

tinhateats
Simple to bake, unforgettable to taste! These Einkorn Blackberry Lemon Scones deliver a vibrant punch of bright lemon and sweet blackberries. The soft, light, and tender interior, studded with juicy berries, is taken to the next level with a fresh lemon icing that truly makes these scones sing.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Baking, Breakfast, Snack
Cuisine American
Servings 8 Scones

Equipment

  • 1 Baking sheet with parchment paper
  • 1 Large bowl
  • 1 large measuring cup

Ingredients
  

Dry ingredients

  • 2 1/3 cup Einkorn flour 280 grams
  • 2 tsp Baking powder
  • 1/2 tsp Salt 2 grams
  • 1/3 cup Granulated sugar 80 grams
  • 5 tbsp Salted butter cold cut into cubes 76 grams

Wet ingredients

  • 1/4 cup Yogurt full fat grass fed 60 grams
  • 1/4 cup Half n half 60 grams
  • 1 Large Egg 50 grams
  • 2 tsp Lemon zest About 2 med lemons

Mix ins

  • 8 oz Blackberries about 1.5 cups

Optional but recommended for brushing the tops of scones

  • 1 tbsp Melted butter
  • 1-2 tbsp Turbinado sugar/sugar in the raw

Lemon Glaze

  • 1/2 cup Powdered sugar sifted
  • 3 tsp Lemon juice freshly squeezed
  • 1 pinch Salt

Instructions
 

  • Mix Wet Ingredients: In a bowl or measuring cup, combine all wet ingredients—yogurt, half & half, egg, and lemon zest. Whisk until smooth and well combined, then return to the refrigerator to keep chilled.
  • Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • Cut in Cold Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small, pea-sized pieces. Working quickly is key to keep the butter cold.
  • Combine Wet with Dry Ingredients: Pour the wet ingredients into the dry mixture. Stir gently with a fork until the dough just begins to come together. A slightly shaggy dough is perfect—avoid overmixing to keep your scones tender.
  • Add Blackberries: Gently fold the blackberries into the mixture.
  • Turn Out Dough: Gently transfer the dough onto the floured surface.
  • Gentle Lamination: Pat the dough into a disc, fold it over onto itself, and repeat 2–3 times. This gentle folding helps create layers and height while eliminating shaggy bits. Be careful not to overwork.
  • Form a Disc: Shape the dough into a round disc about 1 inch thick. Cut into 8 equal wedges using a sharp knife or pastry cutter.
  • Transfer to Baking Sheet: Carefully transfer the wedges to your parchment lined prepared baking sheet.
  • Brush with butter and sugar: Brush the tops with melted butter and sprinkle with turbinado sugar.
  • Refrigerate: Place the scones in the freezer for 10 minutes while you preheat the oven to 400°F. Don’t skip this step—it helps keep the scones tall and flaky.
  • Bake: Bake for 18-20 minutes or until golden brown on top.
  • Drizzle Lemon Glaze: Whisk together the lemon glaze ingredients (powdered sugar, lemon juice and salt) until smooth. Once the scones have cooled slightly, drizzle the glaze over the tops and enjoy!

Notes

Tips: To minimize smashing during lamination, it's best to choose blackberries that are slightly firm. 
Keyword ancient grain scones, blackberry lemon scones, einkorn blackberry lemon scones, einkorn scones
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