Homemade blueberry scones made with einkorn flour and naturally sweetened with maple syrup. The main sweetness and flavor comes from the lemon glaze, so don't skip it.
Whisk all the dry ingredients in a large mixing bowl.
Cut in the butter with a pastry cutter or two knives, until it resembles coarse crumbs.
Whisk the wet ingredients in a small bowl, then add to the dry ingredients.
Stir the wet and dry ingredients together with a wood spoon, and then finish kneading with your hands to bring the dough together. All ingredients should be combined, but do not over-work the dough.
Working quickly, knead the frozen berries into the dough. Some of the berries may not incorporate.
Turn the dough onto a floured surface and form into a circle that is 1” thick.
Cut the circle into 8 equal triangles.
Place the scones on a parchment lined baking sheet--a metal spatula helps lift the scones from the floured surface. Press any remaining blueberries into the tops of the scones.
Bake for 20-25 minutes, or until lightly golden around the edges.
Let cool on the baking sheet for 5 minutes before removing to a rack to cool completely.
Lemon Glaze:
Mix all the ingredients in a small bowl.
Spread or drizzle the glaze over the baked scones once the desired consistency is reached.
Notes
*Wild blueberries are smaller than “normal” blueberries. Most stores sell a wild blueberry option in the frozen fruit section. You could definitely try fresh or “regular” frozen berries, however, I can’t speak to this with experience. The key to making good scones is to work with the dough as little as possible. Don’t over-knead or over-mix.Keep in mind it is very difficult to knead all the berries into the dough. It helps to press a well into the dough, in the bowl, and pour the berries in, then fold it over a few times. Just be gentle. There will be some berry “bleeding” in the dough. This is fine and normal, and delicious. Pressing the uncooperative berries into the top of the formed circle also works.