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.

Cinnamon Streusel Einkorn Scones

Ingredients

FOR THE SCONES

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

FOR THE CINNAMON STREUSEL:

1/4 cup brown sugar
1 tablespoon ground cinnamon
4 tablespoons butter (remainder of stick from scones)
1/4 cup flour
pinch of salt

FOR THE CINNAMON VANILLA GLAZE:

2 cups powdered sugar
2-4 tablespoons milk or cream
1 teaspoon ground cinnamon
1 teaspoon vanilla extract or paste

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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 1/4 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.

Notes

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!

Author: anita | wild thistle kitchen
Prep Time: 20 minutes plus chilling
Cook Time: 20 minutes
Category: breakfast, dessert, brunch
Method: Baking
Cuisine: American