What You'll Need
Scones
220 g Black Einkorn Flour
60 g cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
60 g unsalted butter, cold, cut into 1/2-inch cubes
100 g whole milk plain yogurt (not Greek-style)
50 g heavy whipping cream
1 teaspoon lemon zest
150 g frozen or fresh strawberries, chopped into 1/2 to 3/4-inch pieces (frozen berries are preferred as they hold their shape better and bleed less into the dough)
Egg Wash
1 egg yolk
A few dashes of heavy whipping cream
Glaze
70 g powdered sugar
15 g to 20 g fresh lemon juice
Poppyseeds for sprinkling, optional
Tools
Kitchen scale
Medium mixing bowl
Small mixing bowl
Small bowl
Whisk
Spoon
Chef's knife or cleaver
Pastry brush
13 x 18-inch sheet pan
Parchment paper
Flat metal spatula
Wire cooling rack
Directions
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To make the dough, whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Using your fingers, squeeze and smear the butter into the flour until coarse, pea-sized crumbs form with some large chunks remaining. In a separate bowl, combine the yogurt, cream, and lemon zest, then whisk until thick and smooth. Drizzle three to four spoonfuls of the yogurt mixture over the dry ingredients, then toss the flour with your fingertips. Continue with the remaining yogurt mixture until the dough comes together. The dough should hold together when gently squeezed in the palm of your hand. Add the strawberries, tossing until evenly incorporated.
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To shape, line a 13 x 18-inch sheet pan with parchment paper and set aside. Transfer the dough to a clean work surface and roughly shape it into a 6-inch circle, using your hands and a bench knife to compact the sides and level the surface. If the dough sticks to your hands or the butter starts to warm, dust lightly with flour. Using the bench knife to assist, transfer the circle to the lined sheet pan and place it in the freezer for 15 minutes, or until firm.
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Cut the chilled dough into eight wedges using a sharp knife and spread them apart, leaving at least 3 inches between each scone to allow room for spreading. Whisk together the egg wash and apply it to the tops of the scones using a pastry brush. Sprinkle with poppyseeds, if desired. Preheat the oven to 450°F. Place the scones back into the freezer to firm up while the oven heats.
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To bake, transfer the sheet pan to the oven and bake for 18 to 20 minutes if using fresh strawberries, or 20 to 23 minutes if using frozen. The scones are done when they're evenly golden and baked through. Remove from the oven and, using a large metal spatula, transfer to a wire cooling rack.
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To make the glaze, sift the powdered sugar into a small bowl. Whisk in the lemon juice until smooth. Set the wire rack over a parchment-lined sheet pan to catch the glaze drips, or for a more decadent application, set the scones on a serving plate. Using a small spoon, drizzle the glaze over the scones and sprinkle with poppyseeds, if desired.
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These are best served warm or at room temperature the same day they are baked. Allow the glaze to set, then store any leftovers in a covered container at room temperature for up to 1 day.
Makes 8
Recipe contributed by Sarah Owens.
