Maple Blueberry Einkorn Flour Coconut Oil Scones Recipe | Foodal (2024)

I would love to tell you that I am a scone enthusiast and an expert on the topic.

However, I’m sure you’re familiar with the ancient proverb, “Liar, liar, pants on fire,” and well… these leggings are new.

I browsed around Foodal in search of this recipe topic, curious if any of my fellow writers had written words of wisdom that might inspire me. I discovered that Meghan (who produced these stunning cranberry chocolate chip scones) happens to have quite the obsession with the baked good.

Though I’ve always been partial to English muffins when it comes to morning-time things that get slathered in raspberry jelly, Meghan’s gusto for scones motivated me to give these blueberry bad boys a shot.

And now, I plan to project my eagerness all over you. You’re welcome.

Dear Meghan, I have officially fallen in love with your beloved fluffy pastry. But don’t worry – I think there’s enough scones to go around.

Whenever I run into a cupcake that’s masquerading as a blueberry muffin, I can barely make it to the end. Since I don’t have an overwhelming sweet tooth (quite the opposite, actually), scones are right up my alley.

Don’t get me wrong. I’d never turn down a cinnamon bun or a cream cheese Danish. I’m not a monster. I would just prefer to go splitsies or have a bite of my husband’s.

Luckily, I’m not married to Joey Tribbiani.

These scones have the subtle sweetness of blueberries, the light buttery flavor of coconut oil, and a hint of sugar from woody maple syrup. They’re slightly crunchy on the outside and flaky in the middle.

The perfect partner to fig jam (or any fruity spread). I would even smear them with our spiced blueberry jam to double up on bold and juicy berry flavors.

The dough comes together in minutes, and after a quick half-hour in the oven, these biscuit-like baked goods are ready to be devoured.

But wait! There’s more! We haven’t even covered the best part.

You don’t have to feel guilty about enjoying every last bite because these little breakfast babies boast a highly nutritious secret ingredient.

Please welcome to the stage: einkorn flour.

Jam-packed with nutrients and protein, einkorn is the only variety of wheat used today that’s never been crossed with another species.

How rad is that?

If you’re just here because maple blueberry scones sounded delicious, that’s cool too.

But for those looking to squeeze in a little nourishment while simultaneously enjoying a sweet treat, pop these in the oven, enjoy the smells, and pat yourself on the back.

Don’t forget the coffee and jam, and definitely don’t forget to thank Meghan.

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Cooking By the Numbers…

Step 1 – Measure the Dry Ingredients

Preheat the oven to 375°F and line a baking sheet with parchment paper.

In a large bowl, combine the einkorn flour, baking powder, and salt. You can substitute all-purpose, regular wheat, or gluten-free flour here cup-for-cup. Cut in the coconut oil with a pastry cutter or two forks until it’s crumbly and mixed in.

If your coconut oil is liquid at room temperature, stick it in the fridge until it firms up, about 5-10 minutes. Stir it after a few minutes, so the solidification process is even.

Step 2 – Stir in the Wet Ingredients

Stir in the maple syrup and milk until a sticky, cohesive dough is formed, and then fold in the blueberries.

Be careful not to overmix, or the dough will get tough.

Step 3 – Form the Dough and Cut out the Scones

Flouring your hands will help to keep the dough from sticking to your fingers.

Form the dough into a ball and then turn it out onto a separate piece of parchment paper (not the same one that you lined your pan with).

Flatten it into 6 to 7-inch round, and then use a 4-inch cookie cutter to cut out the dough. If you don’t have one, you could also use a glass that is about 4 inches in diameter, sprayed with nonstick cooking spray.

Gently form any excess scraps back into a flattened ball and continue cutting. Again, try not to handle the dough too much. You should get about six to eight dough cutouts in total.

Step 4 – Brush the Scones with Milk and Bake

Transfer the scones onto the parchment-paper lined baking sheet, placing them at least 1 inch apart. Evenly brush them with the remaining 2 tablespoons of milk.

Bake until a toothpick comes out clean and the scones are fluffy and light golden brown on the edges, for about 25-30 minutes.

Transfer to a wire rack, and then once the scones are completely cooled, you can store any leftovers in an airtight container at room temperature for 2-3 days.