Einkorn Pumpkin Kefir Scones
I love making scones in the fall. This recipe uses einkorn flour, which is one of my favorite flours for health and flavor. We add a lot of cinnamon which gives it a ton of flavor but also health benefits. According to one study, supplementing with at least 1.5 grams (g), or about 3/4 of a teaspoon (tsp.), of cinnamon per day, was able to reduce levels of triglycerides, total cholesterol, LDL (bad) cholesterol, and blood sugar in people with metabolic disease. We have lots of cinnamon in the recipe and we made a sugar-free topping to make it extra tasty and good for you.
Servings: 8 servings
Ingredients
- 2½ cups Einkorn All-Purpose Flour all purpose
- ½ cup Coconut sugar or allulose for sugar free
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon Celtic Sea Salt
- ½ cup chilled butter cut into pieces
- ¾ cup pumpkin puree
- ½ cup Kefir
- 1 teaspoon Vanilla Extract
Sugar-Free Topping
- ½ cup Allulose powdered sugar or you can make your own by blending regular Allulose sweetener in a blender
- 2 tablespoons kefir
- 1 teaspoon vanilla
- cinnamon for dusting
Instructions
- Preheat Oven to 325 degrees.
- Combine flour, sugar, baking powder, spices, and salt and a medium size bowl.
- Cut in butter with a pastry blender, or two forks until the flour looks crumbly.
- Combine wet ingredients and mix them into dry just until moistened. The mixture will be very sticky.
- Turn onto a floured surface and knead 4 to 5 times with floured hands.
- Pat out dough into ½-inch thick and cut into triangles or spoon into a greased scone pan.
- Bake for 25 to 30 minutes or until the toothpick comes out clean.
- Let cool on a wired rack before adding the topping.
Sugar-Free Topping
- Mix the powdered sugar, kefir, and vanilla together with a spoon.
- Drizzle topping over cooled scones. Dust with more cinnamon.
Notes
* If you have a scone pan you can just scoop it into the pan and bake. No kneading or flouring required.
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