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Share your recipes September 2016

Food Ventures

Honey Currant Scones

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(Courtesy The Einkorn Cookbook by Fair Winds Press)

Flaky, buttery, and a little moister than traditional scones. Makes 6 scones.


2 & ½ cups all-purpose einkorn flour

1 & ½ tablespoons baking powder

½ teaspoon sea salt

6 tablespoons butter, chilled and cubed into half tablespoons

1/3 cup honey

½ cup whole milk

2/3 cup currants


Preheat oven to 375 degrees F, and line a baking sheet with parchment paper.

In a large bowl, combine flour, baking powder, and salt. Cut in cubed butter with a pastry cutter or 2 forks until the mixture looks like coarse crumbs. Then stir in the honey and milk until a sticky dough is formed. Stir in currants last, which will give the dough more structure. Turn the dough out on a floured surface.

Form the dough into a ball and flatten into a 6- to 7-inch round (depending on thickness you prefer). Transfer to prepared baking sheet using a dough scraper. Cut into 6 equal wedges and if desired brush the top thinly with yogurt (or egg wash).

For the egg wash: 1 to 2 tablespoons whole-milk yogurt (or 1 egg, beaten with a teaspoon of water).

Bake for 15 to 18 minutes, until golden. Serve warm or cool.


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Old Flours, New Tastes


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