Sourdough Einkorn Scones [With Apples + Cinnamon]

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These apple cinnamon sourdough einkorn scones are the perfect fall treat. Delectably flaky, you definitely need to add this great recipe to your arsenal for the next time you need to use up some extra sourdough discard.

These scones are subtly sweet and include healthy einkorn wheat. Really, what could be better?

I crave scones quite regularly. There’s something about flaky, buttery, lightly sweetened pastries that has always been highly appealing to me, and I have a feeling I’m not the only one. Our family loves to gobble these scones right up, along with other sourdough treats like overnight sourdough cinnamon rolls or sourdough einkorn banana bread.

In sourdough recipes that aren’t long fermented, I prefer to use einkorn flour. Actually, I like to use einkorn flour for any non-sourdough recipe as well, like sausage gravy made with einkorn flour and einkorn brownies. It’s hard to beat the health benefits and digestibility.

Recipes that use both einkorn flour and sourdough starter aren’t found very readily on the Internet these days, but I’m on a mission to change that.

I love finding new ways to use my sourdough discard, but the only problem with most sourdough starter discard recipes out there is that they typically use additional all-purpose flour that isn’t fermented. This is due to the quick nature of these recipes. And some people handle that just fine, but it’s usually not so great for my tummy.

That’s why I love to add einkorn to a lovely sourdough starter made from wild yeast, so we can enjoy breads and baked goods crafted for easier digestion, without the need for a long ferment.

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Health benefits of baking with einkorn flour

There is actual science behind the digestibility of einkorn wheat. While einkorn does contain gluten, its gluten structure is different from that of modern wheat. That gluten structure is simpler, making it more easily digestible. In addition, the grain itself is less processed, meaning you’re getting more of the goodness of whole grains. Even if you’re sensitive to modern wheat, you may be able to tolerate einkorn wheat more easily.

Einkorn has a distinctive, nutty flavor and a slightly sweet taste. It adds a nice depth and can enhance the taste of baked goods, including this traditional scone recipe!

Because einkorn is an ancient grain that hasn’t been decimated by processing, it’s higher in protein, antioxidants, and essential fatty acids. Einkorn is also good source of vitamins and minerals like B vitamins, iron, and zinc.

See why I love it so much?

I always purchase my all purpose einkorn flour from Thrive Market, which is basically where Costco meets Whole Foods, but online. There is a yearly membership fee, but trust me, it’s worth it! Make sure to sign up with this link and get 30% off your order.

Why you’ll love this sourdough einkorn scone recipe

I’ve already covered a couple of reasons I love this recipe. It’s healthier and easier on the gut for the gluten-sensitive, due to the einkorn flour. They’re also a delicious way to use up sourdough discard.

By the way, if you’re looking for more great sourdough discard recipes, you can get a copy of my free Sourdough Discard Favorites ebook by typing your email in below! It’s beautiful, printable, and includes 7 of my best recipes using up sourdough discard.

Reason number two I love this recipe is that it’s actually super easy and quick to make. Just mix your dry ingredients together, add some nice cold butter and the rest of your wet ingredients and voila, you’ve got scone dough. You can press the dough into a circle and cut into triangles right onto the prepared baking sheet if you want. 

You can use this recipe as a base to experiment with different mix-ins, if you like. I have used the same basic ingredients (minus the cinnamon) and subbed the apples for peaches, blueberries, or chocolate chips. Just remember to adjust the amount of liquid a bit if the fruit you’re including is more wet.

If you are using apples, they don’t need to be pre-cooked, only diced. 

Step-by-step guide: How to make apple cinnamon sourdough einkorn scones

The very first step to making scones is getting your butter is extra cold. I like to stick it in the freezer for 15-20 minutes. In the meantime, go ahead and dice your apples.

Some of my favorite varieties for these scones are honey crisp, pink lady, or granny smith apples. Any kind will do though! I find that 2 medium apples is usually enough to get 1 cup diced.

Next, mix the flour, baking powder, sugar, and salt together in a large bowl.

Take out the slightly frozen butter and cut it into the dry ingredients using a pastry cutter. I grate cold butter using a grater attachment on my Kitchenaid stand mixer. It makes the process SO much easier. If you don’t have that though, you can mix the butter in with the dry ingredients using a food processor, or simply by hand.

Once that butter and flour mixture looks like course crumbs, it’s time to add the fresh apples, sourdough starter, cream, and vanilla. Add them straight into the same bowl, then mix with a wooden spoon. Switch to your hands if you have to, but don’t let the dough get too warm. The dough only needs to be mixed just enough to bring it together.

How to shape and cut sourdough scones

Remember, scone dough is supposed to be somewhat dry, so if it’s okay if it seems slightly crumbly. This is partially due to the butter and cream being cold as opposed to room temperature. Cold ingredients along with mixing the dough just enough to bring it together is absolutely key to tender scones.

Turn the dough out onto the counter or straight onto a parchment paper lined baking sheet. Shape into a disk about 3/4” thick. You can use a rolling pin, but I usually just use my hands. Once you have a uniform circle, cut it into 8 triangles. I use a bench scraper for cutting the dough.

Bake in a preheated 400F oven for 20-25 minutes or until light golden brown.

Substitutions and essential tips for perfect sourdough einkorn scones

• Make sure your butter is as cold as possible. You can grate it from a completely frozen state, if needed.
• Heavy cream yields the best results, but half and half or even plain milk will work.
• Active starter or discard starter will both work in this recipe.
• Try substituting white sugar for brown sugar for a deeper flavor!
• It’s okay to mix the dough with your hands if needed, but try to handle it as little as possible. Cold dough gives flakier scones.
• Baking the cut scones inside the circle will keep them from spreading as much. They will still come apart perfectly fine.

Frequently Asked Questions

Can I substitute regular all-purpose flour to make sourdough einkorn scones?

Yes, you can substitute the einkorn flour in this recipe 1:1 with regular all-purpose flour. You may find that the dough is a little more dry, in which case you can simply add another tablespoon or so of cream to the mixture.

I would not substitute the sourdough starter in this recipe though, since it helps strike a delicate balance in the amount of liquid needed for the dough.

Is einkorn flour gluten-free?

Einkorn flour is not gluten-free, but it does have a different gluten structure in comparison to flour made from modern wheat berries. It isn’t suitable for those with celiac disease, but it may be easier to digest for some people.

Why use sourdough starter in scones?

There are multiple benefits to sourdough, including enhanced digestibility and superior nutritional content. If you’re a sourdough baker like me, it’s helpful to be able to use up extra sourdough discard in a recipe like these scones. Sourdough starter also adds an enhanced depth of flavor to baked goods with its signature tang.

If you enjoyed these apple cinnamon sourdough einkorn scones, I’d love for you to rate it 5 stars and leave a comment below!

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