Einkorn Scones with Ginger and Apricot
Recipes
Ingredients
- 3 cups (360g) jovial all-purpose einkorn flour, plus more to form the scones
- 1 tbsp. (10g) baking powder
- ½ tsp. (1g) baking soda
- ¼ cup (50g) natural cane sugar, plus more for tops if desired
- ½ tsp. (3g) sea salt
- ½ tsp. (2g) ground ginger
- 5 tbsp. (70g) cold unsalted butter, cut into small cubes
- 2 ripe apricots (170g), halved, pitted and diced
- 3 tbsp. (33g) finely chopped crystallized ginger
- ½ cup (120g) buttermilk, shaken and cold
- 1 large egg (60g), beaten
EGG WASH
- 1 large egg (60g)
- Splash of water
- extra sugar for sprinkling on top
Instructions
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Place flour, baking powder, baking soda, sugar, salt and ground ginger in large bowl. Whisk together until thoroughly combined.
- Using a pastry blender or your fingertips, work the butter into the flour until it resembles a coarse meal. Gently fold in the apricot pieces and crystallized ginger.
- In a small bowl, whisk together the buttermilk and egg. Pour the liquid ingredients into the dry ingredients and fold together gently until well combined.
- Transfer the dough to a well-floured surface and knead it with well-floured hands until it just comes together. Pat the dough into a flat circle about 1-inch thick. Slice into 6 even triangle wedges.
- Beat an egg with a tablespoon of water and brush the tops of each scone with the egg wash. Sprinkle additional sugar on top if desired.
- Place scones on prepared baking sheet.
- Bake for 15-18 minutes, or until scones are golden brown. Remove pan from oven and transfer scones to a wire rack to cool for at least 10 minutes before serving. Serve warm or room temperature. Cover any leftovers and store at room temperature for up to 2 additional days.
