Lemon Blueberry Einkorn Scone on parchment paper

Einkorn Lemon Blueberry Scones

Posted June 1, 2018 by Jill Baird
These lemon blueberry scones are made with all-purpose einkorn flour, sweet cream, and fresh blueberries.  They're the perfect addition to any brunch or even just a weekday snack.  They're light and tender and have a sweet, lemon glaze drizzle.  

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  • 2 1/2 cups All-Purpose Einkorn Flour
  • 5 tablespoons Cold Butter
  • 3 tablespoons Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Cream
  • 1 cup Blueberries (fresh)
  • 1 1/2 tablespoons Lemon Zest
  • 4 tablespoons Sugar (to sprinkle on top before baking)
  • 1 tablespoon Milk

Lemon Glaze

  • 1 cup Powdered Sugar
  • 2-3 tablespoons Lemon Juice


  1. Preheat oven to 425 degrees.
  2. In a food processor, add flour and butter.  Pulse 8-10 times or until the mixture resembles cornmeal.
  3. Add the baking powder, sugar, and salt.  Pulse again.
  4. Pour the mixture into a large mixing bowl and add the cream.  Mix until the flour mixture is wet.  Don’t over-mix.  Add the blueberries and the lemon zest. and fold in with a rubber spatula.  (try not to mash the blueberries)
  5. Spray a 9-10″ round cake pan with non-stick spray. Pat the scone dough into the bottom of the cake pan.
  6. Cover a large baking sheet with parchment paper and turn the scone onto it.  Use a knife to slice into (8) even, pie-shaped scones.
  7. Separate the scones a little on the baking sheet.  Brush the scones with milk and sprinkle with sugar.
  8. Bake at 425 for 15-18 min or until golden brown.

For the Lemon Glaze:

  1. While the einkorn scones are baking, in a small mixing bowl, add the powdered sugar and 2 tablespoons of the lemon juice. Mix.  Add up to 1 more tablespoon of lemon juice to reach the desired consistency. ( you should be able to drizzle the glaze)
  2.  When the scones are finished baking, take them out of the oven and let them cool for about 5 minutes.  Drizzle the hot scones with the lemon glaze. Enjoy warm or cold!

Einkorn Lemon Blueberry Scone dough in a bowl and a bowl of berries

These einkorn scones are the perfect treat to serve at a bridal or baby shower or any ‘ol day of the week.  They only take a few minutes to whip up and they’re delicious every time.

The all-purpose einkorn flour is perfect for these cream scones.  The scones come out tender and sweet and the combination of lemon and blueberry in these cream scones– is off the charts amazing!

einkorn scone in a 9"baking pan with blueberries and lemons


Scones bake much better when they are an even thickness.  Pat your scone dough into a circle cake pan to ensure you have a consistent thickness.  Turn the scone dough onto a large baking sheet lined with parchment paper before you cut it into wedges.


Einkorn scone with blueberry and lemon on a parchment paper

Tips for Making Einkorn Scones:

  • Use cold butter
  • You can add double the amount of lemon zest.  I love mine with a robust lemon flavor!
  • Bake the scones on parchment paper.  This will keep it from sticking to the pan and makes clean up a breeze.
  • Pat the scone dough in a greased circle cake pan.  Turn the pan onto parchment paper before cutting. (This ensures the scones are a consistent thickness and cooks evenly)
  • Pull the scone dough wedges apart from each other before cooking (The scone dough will rise and spread a little while baking
  • Bake just until golden
  • Let the scones cool about 5 minutes before you add the glaze.



Are you looking for more recipes?  Check out the amazing recipe for Einkorn Cinnamon Breadsticks or for Einkorn Chocolate Chip Cookies


Jill is the blogger and baker behind The Carefree Kitchen.  She loves experimenting with flavors in the kitchen.  She loves to celebrate life with friends and family, and of course, great food!  She loves grilling, baking, cooking and putting her own spin on all the classics.  Check out more of her recipes at thecarefreekitchen.com.

11 thoughts on “Einkorn Lemon Blueberry Scones

    1. Admin

      Hi Anna, thank you for the question. You could freeze the dough, but it might not turn out quite as nicely. If you try it, we’d love to hear how it goes!

    1. Admin

      Hi Vanessa, I have done it with whole grain and didn’t have to change anything. I would just make sure the consistency looks right.

  1. Cheryl Webb

    These look yummy! 😋 Good flour, blueberries and tart lemon glaze sound like incredibly complimentary flavors. I had my first scones in Dublin, Ireland about 15 years ago and fell in love with the texture and the “bready” part of them had a lightly-sweetened flavor. Unfortunately, I have not been able to find any in the U.S. that are even close to those since my trip. I am curious to know if anyone who has had traditional European scones thinks these Einkorn Lemon Blueberry Scones have that same taste and texture? Thanks!

  2. Stefi

    The pictures of the scones cannot be from this recipe. I tried the recipe with a flour purchased from Einkorn.com. I wish I could add a picture of a dough made with Einkorn flour! The scones are dark brown! Also I needed to add more liquid. The food processor did not mix it well with the number of pulses suggested. I mixed by hand.

    1. Admin

      Hi Stefi, this recipe was made with all-purpose which we currently do not sell. If you bought flour from us, it would have been whole grain. If you made it with whole grain flour, they will come out a little different. I’ve done it and they were still great, but I probably did have to modify it along the way and it would have come out darker in color.


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