Sprouted Einkorn Pumpkin Scones with Powdered Sucanat Glaze
I am fairly obsessed with baking with einkorn. It all started a year or so ago when I began reading about the epidemic of gluten sensitivities among people. It seems that many people are gluten sensitive, gluten intolerant, or have Celiac disease. It also seems that going gluten free is a trend among many, even if they don’t have gluten sensitivities. Among the reasons suspected for these sensitivities are the hybridization of modern wheat. Did you have a grandparent or great grandparent with wheat sensitivities? Most of us with any age on us never had a family member or classmates with intolerance to wheat, yet these days everyone seems to know someone with such an intolerance or at least have heard of someone with it. Why is this a modern epidemic and how does hybridization affect the wheat we consume today? The agricultural industry has, throughout history, cultivated and hybridized wheat in order to increase the yield and promote disease resistance. These modifications have resulted in both nutritional and genetic changes to the proteins in wheat, making the proteins less digestible, increasing the gluten content exponentially, and creating the possibility for intestinal problems. The genetic changes in wheat have affected the plant’s ability to take up nutrients through its roots, resulting in a less nutritious end product.
Einkorn is an ancient wheat dating as far back as 7600 BC, and is the only wheat that has never been hybridized. It boasts an impressive nutritional resume:
- It’s high in protein, containing 30% more than modern wheat
- Is high in lutein, a powerful antioxidant that contributes to eye and heart health
- High in vitamins A and B, magnesium, manganese, riboflavin, and zinc
Einkorn does contain gluten, but its gluten structure is different than that of other wheats. Many people with gluten sensitivities have found that they can consume einkorn without problems. Einkorn is simply the most nutritious, easily digestible variety of wheat available, and all its superpowers are only multiplied if it’s sprouted! My family and I don’t have gluten sensitivities, but we consume einkorn because, once again, we want to maximize nutrition, and also because it’s delicious!
Ready to hit the oven
Einkorn can be difficult to work with, and my first attempts at creating or converting recipes weren’t always successful because you often can’t substitute einkorn for all purpose or whole wheat flour 1 to 1. Einkorn absorbs liquids and fats slowly, so you sort of have to develop a “feel” for the dough as to what looks right. When my einkorn obsession was realized, I ordered the only two einkorn cookbooks I could find, “The Einkorn Cookbook” by Shanna and Tim Mallon, and “Einkorn: Recipes for Nature’s Original Wheat” by Carla Bartolucci. They both offer many justifications for baking with einkorn, and they both have many delicious recipes. I was excited to create my own einkorn sourdough starter by following the instructions in Bartolucci’s cookbook, and I’m happily working my way through all the recipes in the book (and also working my way through massive amounts of dishes!) My one disappointment with both books, however, is that most of the recipes call for all purpose einkorn rather than whole grain einkorn. However, I digress. My husband and I are scone lovers, which should come as no surprise since I recently found out from an ancestral history that I’m “more British than the British,” which may also explain why I dearly love to speak with a British accent. Go ahead, ask me to recite any line from a Jane Austen movie. . .(cue the rain and the carriage). Ok, well if you could hear me now, I’d be using my British accent to tell you that I love pumpkin and cranberries and einkorn and scones, so why not put them all together? I prefer to use sprouted whole grain einkorn for maximum nutrition, and I was “rawther” pleased with the outcome. Unsprouted einkorn will work for this recipe as well.
- For the Scones:
- 3 cups sprouted einkorn flour
- ¼ cup Sucanat
- 1 tsp. salt
- 1 Tbsp. baking powder
- 1 Tbsp. cinnamon
- 2 tsp. ginger
- 2 tsp. nutmeg
- ¼ tsp. allspice
- ¼ tsp. cloves
- ½ cup pumpkin puree
- ⅓ cup leaf lard
- 4 Tbsp. unsalted butter
- ⅔ cup cream
- ⅓ cup whole milk
- ½ cup dried cranberries
- For the Powdered Sucanat/Orange Spice Tea Glaze:
- ¾ cup Sucanat
- 4 oz. freshly brewed orange spice tea
- ½ tsp. cinnamon
- pinch of salt
- About an hour before baking, line a small pan with parchment and place lard and butter in the freezer. After about thirty minutes, remove lard and butter and grate on the large holes of a box grater. Return grated lard and butter to the freezer while you prepare the rest of the ingredients.
- Preheat oven to 425.
- In a large bowl, combine einkorn flour, Sucanat, salt, baking powder, cinnamon, ginger, nutmeg, allspice, and cloves. Stir to combine.
- In a smaller bowl, whisk together pumpkin puree, cream, and milk.
- Remove grated butter and lard from the freezer and cut into dry ingredients with a pastry blender or fork. You're looking for the fat to be in small pieces distributed throughout the flour mixture.
- Pour pumpkin puree mixture into the dry ingredients and stir until just combined. Gently fold in cranberries.
- Turn dough out onto a lightly floured surface and lightly pat or use a rolling pin to roll out the dough into a 10 inch circle. Use a pizza wheel or knife to cut into 8 wedges.
- Transfer to a parchment lined baking sheet and bake for 18-20 minutes.
- Let scones cool on the pan for 10 minutes. Remove to a cooling rack and drizzle with the powdered Sucanat glaze.
For the Powdered Sucanat glaze:
• Place 4 oz. water in a saucepan and bring to a boil. Place orange spice tea bag in the water and let steep for 4 minutes. Remove tea bag and set tea aside to cool.
• Put Sucanat into a high-powered blender and blend on high for 30 seconds.
• Remove Sucanat from blender and stir in cinnamon and salt.
• Pour in 2 tablespoons of the brewed tea, until you achieve a glaze consistency.
• Drizzle glaze over scones.
Raw Sucanat on the left and powdered Sucanat on the right.
Grated lard and butter.