As part of my Cook Eat Be Healthy Lifestyle I’ve eliminated pretty much all baked goods from my daily diet. But having said that, I still occasionally miss the smell of fresh baked bread and other goodies wafting out of my kitchen! And I’m pretty sure my family misses my baking too! 😉 Now, I don’t plan to make traditional cookies or cakes on a regular basis – those will be reserved for only very special occasions such as birthdays and Christmas! But by golly, occasionally I crave something home baked that won’t have me regretting it later. Thus began my quest for a healthier flour that I could substitute for all purpose or whole wheat flour, but which would result in the same quality baked goods that I was used to turning out.
What I discovered was Einkorn Flour , an ancient grain that has more nutrients than wheat flour, is non-hybridized, is non-GMO, and can be used teaspoon for teaspoon, cup for cup, the same as regular old processed wheat flour! I encourage you to click on the link I’ve provided to learn more about this amazing grain! I’m not affiliated with this company or their product, other than the fact that I use it in my own kitchen, but I do think their website is the most comprehensive and clear cut source of information regarding Einkorn flour!
Today I’m featuring a recipe for scones that I made with Einkorn, coconut oil, and almond milk. By eliminating most of the dairy and subbing the Einkorn I’ve managed to develop a recipe that I can feel good about serving to my family, and one that I can enjoy without the subsequent guilt and discomfort that might otherwise occur!
In last Friday’s post I featured a few photos of these beauties alongside a delicious Spaghetti Squash Egg Bake because I always feel like eggs need some kind of bread or baked goods like muffins or toast to make them even more special! But I thought the perfect go-along to an egg dish I would be serving for dinner needed to be a little more substantial. Once I began contemplating possible flavors of scones my imagination ran away from me! I think I have a list of 15 or 20 possible flavors, but for today’s post I chose to make a Parmesan & Chive Einkorn Flour scone.
For the scones you’ll need the Einkorn flour, coconut oil, almond milk, a little honey, salt, an egg, fresh snipped chives, some lemon juice, and some real grated Parmesan cheese. The process of making the scones is just the same as any other. The coconut oil is cut into the flour, salt, chive, and cheese mixture. Then the egg is beat with a fork and combined with the honey, almond milk, and lemon juice. Then the liquids are added to the flour and coconut oil mixture and stirred until just combined.
Tip: The secret to making coconut oil work in this recipe is to measure it into the measuring cup, then place it in the freezer for 20-30 minutes to harden. Once you remove it from the freezer and begin assembling the scones, you’ll want to move quickly so it doesn’t re-soften.
Then the mixture is turned out onto a floured surface, kneaded a few times, shaped into a circle about 3/4 to 1 inch thick, and cut into 8th’s. Place the scones on a lightly floured or greased baking sheet and bake for about 15 minutes until golden brown!
Tip: To simplify the kneading, cutting, and baking process use the baking sheet for all 3 steps! Save yourself work and clean-up time!
A healthier scone recipe made with Einkorn flour and coconut oil.
35 minPrep Time
15 minCook Time
50 minTotal Time
- 2 cups Einkorn flour
- 2 tbsp honey
- 1/2 cup unsweetened almond milk
- 1/3 cup refined coconut oil, measured and placed in freezer for 20-30 minutes to harden
- 1 tsp fresh lemon juice
- 2 tsp baking powder
- 1 egg
- 1/4 tsp salt
- 2 tbsp snipped fresh chives
- 1/3 cup grated real Parmesan cheese
- Preheat oven to 375 degrees.
- In a large mixing bowl stir together flour, baking powder, salt, chives, and Parmesan cheese.
- In a separate bowl whisk together egg, almond milk, honey, and lemon juice, then set aside.
- Remove hardened coconut oil from freezer, cut it into small pieces and add to flour mixture.
- Using a pastry cutter and working quickly, cut coconut oil into flour mixture until mixture resembles coarse crumbs.
- Pour in liquids and mix until just combined.
- Turn out onto lightly floured surface, knead a few times, and pat into a circle about 3/4 to 1 inch thick.
- Cut into 8 equal pieces and place on lightly floured or greased baking sheet.
- Bake 15-17 minutes, until golden brown.
- Remove from oven and serve piping hot.
These could easily be adapted to be dairy free by eliminating the cheese.