RASPBERRY SCONES

Breakfast on the go at the farm often involves scones. Though the flavors switch seasonally, this basic raspberry scone is my favorite. The acid of the berry blends with the buttery flour and all is well in the world. If you don’t have einkorn flour, regular all purpose can be substituted (though it’s not nearly as flavorful).

INGREDIENTS −− 360g all-purpose einkorn flour −− ½ cup dehydrated whole cane sugar −− 1 tablespoon baking powder −− ¾ teaspoon sea salt −− 8 tablespoons cold butter, cut into small cubes −− 180g whole milk or cream −− 2 cups fresh raspberries INSTRUCTIONS 1. Preheat the oven to 425 degrees.

2. In a large bowl, sift together the flour, sugar, baking powder, and sea salt.

3. Add in the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dough until it resembles course sand.

4. Add the milk into the flour and use a spatula to gently combine. Add in the raspberries and gently knead until the dough comes together in a ball.

5. Use your hands to form the dough into a 9” round.

6. Cut the dough circle in half. The half again, crosswise. Cut each piece into two. This should form eight, equal scones that resemble a pizza slice.

7. Gently pick up each scone and space them evenly onto a parchment lined baking sheet.

8. Bake for 20 minutes, until lightly golden.

9. Remove from the oven and dust with powdered sugar or drizzle with honey before serving.

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