Kefir gives a lovely, light texture to these crisp einkorn scones. If you have a nut allergy, simply use more einkorn in the dough and leave out the mix-in hazelnuts. They are especially good warm from the oven, and you can enjoy this scone on its own or smother them with some homemade jam for a great breakfast.
Kefir Einkorn Scones with Cranberries and Hazelnuts
inspired by Martha Stewart
- Preheat oven to 200C/400F. In a bowl, whisk together einkorn flour, ground hazelnuts, raw sugar, baking powder, baking soda and salt.
- Cut in butter into the flour mixture with a pastry blender or two knives until mixture resembles coarse crumbs. Gently stir in the cranberries and hazelnuts. Add in kefir and stir until just combined. Do not over mix.
- On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges and place them on a baking sheet, 2 inches apart. Brush the top of the scones with a little kefir. Bake until golden brown, about 20 minutes. Let cool on a wire rack.