A gift to your health with Einkorn scones
Our New Year’s gift to your health and well-being begins with a gentle dose of mindfulness in the kitchen, being resourceful, making the most of what’s already in your pantry, and finding balance without the extremes of fad diets.
Life is for living and enjoying good food, especially when it’s made with care, the finest ingredients, and zero guilt. After all, there’s nothing more satisfying than transforming what you already have into something nourishing, like a batch of golden, fragrant Einkorn scones dotted with jewels of juicy cranberries.
Cranberries bring a burst of natural brightness and a wealth of antioxidants that help support digestive health and immune function. Paired with Kefir, which is rich in protein, vitamins, and minerals. Combined, they turn a humble bake into something wonderfully wholesome. While baking removes Kefir’s live cultures, it still leaves behind valuable postbiotics, calcium, and B vitamins — a quiet reminder that even after baking, good things remain.
At our small flour mill, simplicity is key. Our flour contains nothing but the freshly milled grain, no additives, no folic acid, just nature at its best. Enhancing both flavour and nutrition, and nowhere is that more evident than in Einkorn, one of the oldest cultivated grains. Naturally rich in protein, iron, and antioxidants, Einkorn offers a subtle sweetness and nutty depth that makes every bite both hearty and delicate.
Sweetened gently with local honey, we love the jars found at Kendal Farmers Market. These scones are a true celebration of wholesome indulgence. Whether enjoyed warm from the oven or toasted the next day, each bite rewards you with flavour, texture, and the quiet joy of knowing you’ve baked something truly good for you.
Einkorn and cranberry scones
400g Einkorn Flour
230ml Kerfir milk
120g Cranberries
3 eggs
80g Butter
25g Honey
5g Baking Powder
5g Bicarbonate of soda
4g Salt
Method
- Preheat your oven to 220°C/200 °C Fan/Gas 7 and lightly grease a large baking tray; set it aside.
- Mix Einkorn flour and salt, baking powder, and bicarbonate of soda. Blend gently using your fingertips, then rub in the butter until the mixture resembles fine breadcrumbs.
- Add the cranberries and disperse evenly throughout the dry ingredients.
- Whisk two of the eggs, the kefir, and honey together.
- Add the whisked ingredients to the dry mixture and mix with a spoon until you have a soft and slightly sticky dough. If the dough is a little dry, add a dash more kefir until you have the correct consistency (you might not need a little more kefir).
- Lightly dust your work surface with flour and turn the dough out onto it. Knead very lightly until smooth, then gently roll out to a thickness of 2cm – 3cm, as you prefer.
- Use a 5cm/2in cutter to shape the rounds and place them onto your previously greased baking tray.
- Brush the tops of your scones with beaten egg
- Bake for 12–15 minutes, or until well risen and golden-brown.
- Cool on a wire rack. If you can’t resist, Einkorn scones are divine when warm with a chunk of Lancashire cheese.
Using up your larder provisions
Instead of cranberries, add dried fruit or a pinch of cinnamon spice.
