Maple Blueberry Coconut Oil Scones with Einkorn
Tender, buttery scones made with nutrient-rich einkorn flour, sweetened with pure maple syrup and studded with fresh blueberries. The coconut oil creates a delicate crumb while maintaining a fluffy interior and light golden exterior. Perfect for weekend brunch, afternoon tea, or a special breakfast occasion. This version uses ancient einkorn grain instead of modern wheat, offering a slightly nutty flavor and easier digestibility for many people.
Ingredients
- 2 ¼ cups einkorn flour, or 3 cups all-purposeall-purpose flour1:1gluten-containingadds gluten
easier to find, slightly less nutty
- ¾ oz baking powder, or 1 1/2 tablespoons
- ½ tsp sea salt
- 6 tbsp coconut oil, solid, chilled
- ⅓ cup maple syrup
- ½ cup whole milk, plus 2 tablespoons for brushing
- ⅝ cup blueberries, fresh or frozen
- nonstick cooking oil spray, for cutters(optional)
Instructions
- 1
Preheat oven to 375°F and line baking sheet with parchment paper.
- 2
Combine flour, baking powder, and salt in large bowl.
- 3
Cut in chilled coconut oil using pastry cutter or forks until mixture resembles coarse crumbs.
- 4
Stir in maple syrup and milk until dough just comes together.
- 5
Fold in blueberries gently, avoiding overmixing.
- 6
Form dough into ball, transfer to parchment, and flatten to 6-7 inch round.
- 7
Cut into rounds using 4-inch cutter, spacing 1 inch apart on prepared sheet.
- 8
Brush scone tops with remaining milk.
- 9
Bake 25-30 minutes until toothpick comes out clean and edges are light golden.
- 10
Cool on wire rack before serving.
Tips
Keep all ingredients cold, especially coconut oil, for flaky layers. Work quickly to avoid melting the fat.
Avoid overmixing the dough once wet ingredients are added. Overworking develops gluten and creates dense, tough scones.
Defrost frozen blueberries first or toss lightly in flour to prevent them from sinking and staining the dough.
Good to Know
Airtight container at room temperature for 2-3 days. Freeze baked scones up to 1 month; reheat gently before serving.
Prepare dough through blueberry folding step, then refrigerate up to 4 hours. Cut and bake from cold when ready.
Warm, preferably within 1-2 hours of baking. Serve with clotted cream, jam, honey, or butter. Pairs well with tea or coffee.
Common Mistakes
Warm coconut oil before mixing to avoid tender crumb structure
Overmix dough after adding liquids to prevent tough, dense scones
Crowd scones on baking sheet to avoid steam buildup creating soggy bottoms
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
easier to find, slightly less nutty
General Alternatives
FAQ
Can I use frozen blueberries without thawing?
Yes, but toss them lightly in a tablespoon of flour first to prevent them from sinking and creating purple streaks throughout the dough. Fully thawed berries should be drained well.
What if my scones turn out dense and heavy?
This typically means overmixing after adding wet ingredients or using warm coconut oil. Both develop gluten and crush air pockets. Mix only until dough just comes together.
How long do baked scones keep and can I freeze them?
Store at room temperature in an airtight container for 2-3 days. Freeze baked scones up to 1 month in freezer bags. Thaw and reheat in a 300°F oven for 10 minutes to restore texture.