Elderberry and Einkorn Scones

By | September 22, 2022

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I think it’s fair to say that autumn has arrived. I feel like I made the most of summer this year so I welcome the autumn with much more gusto than usual. It’s been a very long time since I had an apple or a pear so I am looking forward to getting my hands on some fine specimens at the farmers’ market or when I’m lucky enough to find a fruitful tree. Until then I have elderberries to tide me over.

I’ve been waiting for the elderberries to come out this year as I have a hawk’s eye when it comes to finding the elderflowers so I knew where to start to find what I was looking for. I picked these elderberries on a drizzly day and perhaps a week or so sooner than I should have done as there were a fair few green berries I had to pick out.

The birds had already had their share of the berries so the first few stops were a bit thin on the ground. By the time I had found enough we were pretty damp but the rain can easily be ignored when your foraging companion ever so kindly offers to put you on their shoulders so that you can reach the very best berries; much more fun than scrabbling around in the depths of a thicket.

You will need:
125g Einkorn flour (a type of heritage wheat)
110g plain flour
1 tbsp baking powder
50g butter
25g sugar
Small handful elderberries
150ml milk

Wash the elderberries and put to one side to dry. Sift the einkorn and plain flour together with the baking powder into a bowl.
Rub the butter into the flours to make a breadcrumb texture.
Mix in the sugar and elderberries.
Add the milk and bring the mixture together to form a dough. Roll the dough out on a floured surface to about 1cm thick.
Cut out the scones; I used a glass as I didn’t have a small enough pastry cutter. I got 12 scones out of this mixture.
Place the scones onto a greased baking tray and brush the tops with milk. Then put into a preheated oven at 230C for 10-12 minutes or until well risen and golden.
Remove from the oven when done and leave to cool.

After I baked these it was still raining a little bit so we cut one (each) open and slathered it simply with butter. To me, when autumn arrives it means spending more time in the kitchen on slow cooking food and baking. These scones were like little mouthfuls of autumn; not only because of the fact they contain beautiful elderberries but because of the wholesomeness of them. They were ostentatiously homemade and a wonderful way to welcome the change of season while watching the rain trickling down the windows.
I received the Einkorn flour from Doves Farm when I visited for an open day but was not asked to review it. All opinions expressed are my own.