Healthy Orange Cranberry Einkorn Scones Recipe
Biscuits

Healthy Orange Cranberry Einkorn Scones Recipe

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A perfect breakfast treat or afternoon snack, these Einkorn Flour Scones bring together the zesty brightness of orange and the sweet chewiness of dried cranberries. Made with wholesome Einkorn flour, these scones are rich in flavor and have a tender, buttery texture. Follow this easy recipe to create a batch of irresistible, golden scones that are perfect for any occasion!

Serving & Storing

  • Use a spatula to transfer the scones to a plate and enjoy them warm for the best flavor.
  • Let the scones cool completely if storing. Place them in a sealed container or bag for up to 2 days.
  • For longer storage, freeze the scones in an airtight bag for up to 1 month. To serve, thaw and warm them in the oven or microwave.
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Healthy Orange Cranberry Einkorn Scones Recipe

Recipe by Cookingpoint.net
0.0 from 0 votes
Course: Biscuits

Homemade Orange Cranberry Scones with a cup of tea or coffee!

Ingredients

  • For the Scones:

  • 1/4 cup (50 g) sugar (plus 1 tablespoon for topping)

  • 1 tablespoon orange zest (from 1 large orange)

  • 3 cups (360 g) Einkorn all-purpose flour (or 3½ cups whole wheat Einkorn, or freshly ground Einkorn flour)

  • 1 tablespoon baking powder

  • ¾ teaspoon sea salt (fine-grain recommended)

  • 10 tablespoons (140 g) cold unsalted butter (cut into 1/4-inch cubes)

  • 1 cup (145 g) dried cranberries

  • ¾ cup (180 g) cold heavy cream (plus 2 teaspoons for brushing)

Directions

  • Prepare Your Ingredients
  • Preheat the Oven: Set your oven to 425°F (218°C) and allow it to preheat while you prepare the dough
  • Make the Sugar Topping: Combine 1 tablespoon of sugar with 1/4 teaspoon of orange zest in a small bowl. Set this aside for later.
  • Mix the Dry Ingredients
  • In a large mixing bowl, stir together the Einkorn flour, 1/4 cup sugar, baking powder, and sea salt
  • Add the cold, cubed butter to the bowl. Use a pastry blender or your fingers to mix until the texture resembles coarse crumbs, with a few visible butter chunks for flakiness
  • Combine Wet Ingredients
  • In a small bowl, mix the remaining orange zest with ¾ cup of cold heavy cream. Pour this mixture over the dry ingredients and gently work it in with your hands. Squeeze the dough lightly until it just begins to hold together
  • Knead the dough 5 to 10 times to incorporate the flour. The dough should look shaggy, not smooth
  • Shape the Dough
  • Lightly flour a sheet of parchment paper and transfer the dough onto it. Dust the top of the dough lightly with flour and cover it with a second sheet of parchment paper.
  • For large scones, roll the dough into an 8-inch circle that is about ¾ inch thick, then cut it into 8 equal triangles using a sharp knife
  • For small scones, roll the dough into a 6×9-inch rectangle about 1 inch thick. Cut into thirds lengthwise, then in half crosswise to create six rectangles. Slice each rectangle diagonally to make 12 small triangles
  • Bake the Scones
  • Line a baking sheet with parchment paper and arrange the scones with 1½-inch spacing to allow for even baking.
  • Brush the tops of the scones with 2 teaspoons of heavy cream, then sprinkle the prepared sugar and zest mixture on top for a sparkling, citrusy finish.
  • Bake for 18–20 minutes or until the scones are lightly golden.

Notes

  • Pro Tip: These scones pair beautifully with clotted cream, butter, or a dollop of marmalade for a truly indulgent treat. The Einkorn flour adds a nutty undertone that enhances the overall flavor, making these scones both unique and wholesome.

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