I always bake scones directly from the freezer, a few at a time, depending on how many I am serving.
When we remodeled I decided on a Rofco B5 oven from Pleasant Hill Grain Company for the “extra” oven to bake bread in. It came in particularly handy when the igniter on my other oven went out. I found out it works well for baked goods as well as breads. It has plenty of room even if you want to bake the full batch of these scones. I am still getting started with my Komo Classic Mill, but am already excited to try more. I liked the einkorn ground fairly finely for these scones, but didn’t do any sifting once it came through the mill.
RECIPE
Makes 12 scones
340 grams einkorn berries
55 grams brown sugar
12 grams baking powder
3 grams fine sea salt
2 grams freshly grated lemon zest
1.5 grams ground cardamom
135 grams unsalted butter, cut into small cubes
180 grams crème fraîche
100 grams raisins, preferably a mix
50 grams shelled, salted pistachios
Melted butter, for brushing
Granulated sugar, for sprinkling
Grind the einkorn berries in a mill into a mixing bowl. Add the brown sugar, baking powder (sift in if it is at all lumpy), fine sea salt, lemon zest, and cardamom. Whisk together. Add the butter cubes and toss to coat in the flour mixture. Then using your fingers, rub the butter into the flour mix until about pea sized. Stir in the crème fraîche gently until the mixture begins to come together. Add the pistachios and raisins and continue to stir to evenly distribute. Keeping the dough in the bowl, bring it together with your hands until a cohesive dough.
Set the dough on a large piece of plastic wrap and pat into an 8-by 6-inch rectangle. Wrap up tightly and freeze for about 15 minutes to firm slightly.
Unwrap the dough onto a cutting board. Cut the dough in half, then into thirds, and lastly cut each rectangular piece in half lengthwise to make twelve triangles. Arrange on the baking sheet. Wrap well and freeze for at least 2 hours, but preferably overnight. (They can also be in the freezer for about 1 month, but they probably won’t last that long.)
Preheat the oven to 400˚F.
Set the desired number of scones to bake on a parchment or silicone baking mat lined baking sheet, leaving about 2 inches between. Brush the tops with butter and sprinkle with sugar. Bake until a rich golden, about 20 minutes.
Transfer to a cooling rack for at least 10 minutes.