Cinnamon Streusel Einkorn Scones

Name: Cinnamon Streusel Einkorn Scones
Prep time: PT-472709H8M12S
Cook time: 20 min
Total time: PT-472709H8M12S
Cuisine: American
Ingredients: 1 cup heavy cream; 1 egg; 1 tablespoon vanilla extract or paste; 3 cups flour, plus more for dusting (regular all purpose or all purpose einkorn - see notes); 1/3 cup light brown sugar; 1 tablespoon ground cinnamon; 1 ½ tablespoons baking powder; ¼ teaspoon salt; 1 and 1/2 sticks (6 ounces) butter, diced and very cold; 1/4 cup brown sugar; 1 tablespoon ground cinnamon; 4 tablespoons butter (remainder of stick from scones); 1/4 cup flour; pinch of salt; 2 cups powdered sugar; 2-4 tablespoons milk or cream; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract or paste

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Soft and buttery and packed with streusel, these cinnamon streusel einkorn scones are like coffee cake in scone form and I want to eat them all fall long!

glazed scones on wire rack on metal sheet tray

What is Einkorn Flour?

I started playing around with einkorn flour a couple years ago and I am a big fan. Einkorn is an ancient grain like many other grains we use, but what is special about einkorn is that it has never been genetically modified or hybridized. It is exactly the same as it was 12,000 years ago which is pretty amazing. Among other benefits, einkorn has a unique gluten structure and many people who suffer from gluten intolerance are able to tolerate einkorn. Because of this unique gluten structure, Einkorn flour is perfect for softer baked goods such as scones, muffins, cakes, etc. Read more about Einkorn here.

Once I went down the einkorn rabbithole, I had to create an einkorn scone since scone recipes are my thing! I plan to create a lot more einkorn recipes, but in the meantime be sure to check out all of my scone recipes including glazed vanilla bean scones (like starbucks but better!), cara cara orange scones (no eggs), and blackberry ginger scones.

unbaked scone dough wedges lined up on their sides to show streusel and butter mixed throughout

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What is Einkorn Flour?
Ingredients
Instructions
Where can I purchase Einkorn Flour?
Make ahead
Storage
FAQ
Related
Pairing
Cinnamon Streusel Einkorn Scones

Ingredients

SCONES

heavy cream
egg
vanilla extract or paste
einkorn flour - you may use all purpose einkorn flour or whole wheat einkorn flour
light brown sugar
ground cinnamon
baking powder
kosher salt
unsalted butter (although I often use salted)

STREUSEL

light brown sugar
ground cinnamon
unsalted butter (remainder of stick from scones)
einkorn flour
kosher salt

CINNAMON VANILLA GLAZE

powdered sugar
milk or cream
ground cinnamon
vanilla extract or paste

See recipe card for quantities.

Instructions

Combine streusel ingredients in a small bowl and mix together with your fingers until a moist, crumbly mixture forms. Set aside.
Mix cream, egg, and vanilla together and set aside.
Mix flour, sugar, cinnamon, salt, baking powder in a mixing bowl. Add diced or grated butter and mix well with fingers or a pastry cutter until you have very small bits of butter throughout. If using grated butter simply mix in with a fork.
Slowly drizzle wet ingredients into dry while mixing with a fork until you have a moist dough - it is ok if a little bit of dry flour remains.
Dump dough onto floured surface and gently squeeze to bring it together. Press into a rectangle of about 1 inch thickness. Cut into 4 equal pieces. Place ¼ of the streusel mixture onto 3 of the dough portions. Stack the dough portions on top of each other - make sure the un-streuseled piece is on top.
Press dough down and pat into a circle of about 1 inch thickness and top with remaining streusel. Place this dough disk in the freezer for 30 minutes. After 30 minutes, preheat oven to 400 degrees F and divide dough disk into 8 wedges. Separate wedges onto a parchment lined pan leaving about 1 inch between. These do spread a bit but it is ok if they bump into each other during baking.
Bake at 400 degrees for 18-20 minutes. While scones bake mix all glaze ingredients in a small bowl. Allow scones to cool for about 20 minutes before drizzling with glaze.

Here are some step-by-step photos of how to make these cinnamon streusel einkorn scones.

Combine streusel ingredients in a small bowl.

streusel ingredients mixed together to form a crumbly mixture

mix well with fingers or a fork until you have a moist crumbly mixture.

wet mixture whisked together in glass measuring cup

Next, mix cream, egg, and vanilla and set aside.

dry ingredients mixed together. diced butter being added

mix together flour, sugar, cinnamon, baking powder, salt, and then add cold, cubed or shredded butter.

butter being rubbed into dry ingredients by hand

Rub butter into flour with fingers or with a pastry cutter. If using shredded butter simply mix in with a fork.

wet ingredients being drizzled into dry butter mixture and stirred with a fork

Slowly drizzle wet mixture into dry while stirring with a fork until a moist dough forms.

scone dough on floured surface patted into rectangle

Dump dough onto floured surface and pat into a rectangle about 1 inch thick

sonce dough topped with streusel and divided into 4 equal parts

Divide dough into 4 equal squares and top 3 of the squares with streusel reserving some for the top.

portions of scone dough being stacked on top of each other

Stack dough squares on top of each other. Make sure the un-streuseled square is on top.

Press dough into a circle of about 1 inch thickness, top with remaining streusel, refrigerate or freeze for 30-60 minutes.

scone dough pressed and shaped into a circle and divided into 8 wedges

Divide chilled dough into 8 wedges

Space about 1 inch apart and bake at 400 degrees for 18-20 minutes.

Where can I purchase Einkorn Flour?

I get mine from Thrive Market since my local stores don't carry it. You can also source it from Jovial Foods, Azure Standard, or search in your area as you may have some stores that stock it.

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Make ahead

After cutting the scones into 8 wedges, you can separate them on a parchment lined tray, freeze them solid, transfer to airtight, freezer safe container, and bake them straight from frozen whenever you wish. This is especially great if you only want one or two scones at a time!

Storage

Scones are best fresh but can be stored, covered, at room temperature for up to 2 days. If you want to make ahead see above for make ahead tips. If you want to bake them ahead, once cooled store them in an airtight container at room temperature for 2 days or in the freezer for up to a month. Glaze just before serving.

FAQ

Can I use einkorn flour in place of all purpose flour?

In most recipes, yes, however keep in mind that it is best suited to softer, cakier items like scones. You would not want to use einkorn flour for a chewy pizza crust. You will need to decrease the liquid in most recipes if you are replacing the all purpose flour with einkorn flour.

What to avoid when making scones:

Avoid over-mixing your dough when making scones. I like to mix with a fork to avoid over-mixing and over-working the dough. Also avoid adding too much liquid. You want a moist but not wet dough.

What is the trick to making good scones?

5 of my top tips to making great scones:
1. Start with cold ingredients - cold butter, cold egg, cold cream - some people freeze the dry ingredients and the bowls/utensils. I think that's overkill.
2. Something new I've been doing is to grate the cold butter on a box grater. It is a game changer and creates the perfect butter to flour ratio (and no need to use a pastry cutter! Woohoo!)
3. Err on the side of too little liquid - it is better to have a slightly dry dough than a too-wet dough. You can incorporate the dryer bits as you are folding and stacking the dough.
4. Mix gently - my weapon of choice is a fork - while slowly drizzling in wet ingredients. You aren't trying to develop any gluten in these tender babies.
5. Once mixed, divide and stack dough 2-3 times to get perfect, flaky layers.
Freeze dough for 30 minutes or more before baking.

Looking for other scone recipes? Try these:

See more scones →

Pairing

Pair these scones with any of my breakfast recipes:

See more breakfast →