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

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

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