Kefir Einkorn Scones with Cranberries and Hazelnuts

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

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

200 g Einkorn berries, milled into flour 60 g Ground hazelnuts 50 g Raw sugar 10 g Baking powder 2 g Baking soda 1/3 tsp Sea salt 110 g Cold butter, cut into small cubes 80 g Cranberries, halved 50 g Hazelnuts 160 ml Kefir

1. Preheat oven to 200C/400F. In a bowl, whisk together einkorn flour, ground hazelnuts, raw sugar, baking powder, baking soda and salt.
   
2. 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.
   
3. 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.

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

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