Einkorn pumpkin scones are the perfect fall breakfast. They are easy to make and free of dairy, eggs, nuts, soy, rice, corn and coconut.
Have you ever tried einkorn flour? It is quite new to me.
If you haven’t heard of it, einkorn is an ancient variety of wheat that has not been modified or processed like most modern wheat. So it is easier on the gut. Even some people that are sensitive to gluten can tolerate einkorn!
Baking with einkorn.
Einkorn absorbs liquid differently than regular wheat. So you can’t just swap it one for one in your recipes. You will likely need more einkorn.
Since I love to experiment I set to work right away when I got my first bag of einkorn flour. I created einkorn pumpkin scones.
I LOVE scones. Not only are they delicious, but they are easy to make and easy to adapt to an allergen free diet. There are no eggs required and you can use whatever flour and fat you tolerate. You just have to get the ratios right.
I make these even easier by mixing the dough in the food processor. Then you can chill the dough to bake later in the day, freeze the dough for freshly baked scones another day or bake them immediately.
Einkorn pumpkin scones are perfect for fall. Serve them for breakfast, brunch or alongside a hot bowl of soup (my favorite!). Who doesn’t love a warm, pumpkin and cinnamon scone fresh from the oven?!
The thing that stands out to me about einkorn flour is how soft it is. Most wheat has sort of a hard texture. But einkorn is so soft…which makes your baked goods soft! It really takes them to a whole new level.
I also love that you don’t have to soak these scones because they use all purpose einkorn flour. Many baked goods work really well with soaked flour. A scone is not one of them. I’ve tried. They just don’t quite turn out the same. Scones aren’t meant to have much liquid added. Just fat and flour.
Not a huge scone fan? Add an egg to the dough and turn einkorn pumpkin scones into cookies!
If you have never had einkorn flour I encourage you to give it a try. It is much gentler on the tummy than modern varieties of wheat. Plus it makes amazing baked goods.
Start with a batch of einkorn pumpkin scones to see how you like it and how it behaves. Then start your own experimenting.
Do you like scones as much as I do? What is your favorite flavor?
- 2 cups all purpose einkorn flour
- 1/2 cup cane sugar
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. unrefined sea salt
- 1/2 cup solid fat (lard, tallow, butter, coconut oil)
- 2/3 cup pureed pumpkin
- 1 tsp. vanilla
- optional: 1/2 cup mini chocolate chips, chopped crispy pecans, dried cranberries
- Heat the oven to 350*F. Line a baking sheet with parchment paper.
- Combine the flour, sugar, cinnamon, soda and salt in a food processor (or bowl). Pulse to combine.
- Add the fat. Pulse until the mixture is crumbly (or combine by hand).
- Add the pumpkin and vanilla. Process until well combined.
- Transfer the dough to a bowl. Mix the chocolate chips/nuts/dried fruit in by hand.
- Divide the dough into 12 equal portions. Roll into a ball and flatten on prepared parchment paper.
- Sprinkle cane sugar on top if desired.
- At this point you can freeze the scones or chill them in the refrigerator until ready to bake.
- Bake for 25 minutes.
- To make these into cookies add one egg along with the pumpkin and vanilla. Scoop mounds of dough onto the baking sheet. Reduce baking time to 10 - 15 minutes.
- Squash can be used in place of the pumpkin. Butternut works best.
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This post is linked to Savoring Saturdays.