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Elderberry and Einkorn Scones

September 14, 2013 By All That I'm Eating 25 Comments

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. 
Einkorn flour for scones with elderberries

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.

Elderberries growing

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.

Picked elderberries

Ingredients

You will need (for around 12 scones):

  • 125g Einkorn flour (a type of heritage wheat)
  • 110g plain flour
  • 1 tbsp baking powder
  • 50g butter
  • 25g sugar
  • Small handful elderberries
  • 150ml milk
elderberries in the scone

Method

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.

elderberry and einkorn scones

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 requested to review it. All opinions expressed are my own.

Other posts you might like

  • Elderberry and Apple Turnover
    Elderberry and Apple Turnovers
  • Pears Poached In Elderberry Wine
    Pears Poached in Elderberry Wine
  • Foraging - elderberries
    Foraging

Filed Under: Autumn, Baking, Berries, Butter, Dairy & Eggs, Elderberry, Foraging, Fruit, Recipes By Month, Seasons, September Tagged With: Baking, foraging

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Comments

  1. Elizabeth S says

    September 14, 2013 at 17:08

    Eincorn wheat sounds intriguing! I’m fairly new to the heritage grain thing, but these scones sound fantastic. Love that you used foraged berries for them 🙂

    Reply
  2. Belinda says

    September 14, 2013 at 21:43

    How cool that you have these right at your fingertips. Teatime indeed!

    Reply
  3. Navaneetham Krishnan says

    September 15, 2013 at 07:23

    How I wish I can grow the berries over here but just not possible for our humid weather. Those berries are perfect for the delicious scones.

    Reply
  4. Jenny @ BAKE says

    September 15, 2013 at 13:17

    I love going out berry picking! and these scones look delicious!

    Reply
  5. Amy (Savory Moments) says

    September 15, 2013 at 18:17

    These look lovely and using einkorn flour is new to me. I, too, am welcoming fall and all the fall fruits and veggies.

    Reply
  6. Mark Willis says

    September 15, 2013 at 19:53

    Your post reminds me that I have been threatening to make some Hedgerow Jelly. Maybe next weekend…

    Reply
  7. Kitchen Riffs says

    September 15, 2013 at 20:13

    We’re starting to see some decent pears and apples. But I rarely see elderberries, alas. Too bad, because these scones look terrific! Excellent job – thanks.

    Reply
  8. Andrea Mynard says

    September 15, 2013 at 20:35

    Your scones are such a lovely combination of wholesome and Autumn comfort food. Have made elderberry cordial but hadn’t thought of baking with them like this, great idea. Have very similar feelings about returning to warmth of kitchen for some pottering about baking after such a wonderful summer.

    Reply
  9. Mich PieceofCake says

    September 16, 2013 at 07:34

    These elderberry scones look so delicious! Have always wondered what elderberries taste like?

    Reply
  10. Jacqueline @Howtobeagourmand says

    September 16, 2013 at 11:30

    I was intrigued with the Einkorn description – I wondered what it was. Love elderberries but don’t think I have tried them in scones before. What a lovely idea!

    Reply
  11. Amy @ Elephant Eats says

    September 16, 2013 at 14:22

    I’ve never heard of Einkorn flour. I’ll have to check it out. These scones look wonderful…perfect with a cup of tea 🙂

    Reply
  12. Rosita Vargas says

    September 16, 2013 at 15:51

    Una exquisitez realmente me gusta mucho lucen crujientes,abrazo

    Reply
  13. Ashley @ Wishes and Dishes says

    September 16, 2013 at 17:46

    What perfect “fall” scones. I just love scones and yours look great!

    Reply
  14. Natalie G says

    September 16, 2013 at 19:45

    These look and sound lovely!

    Reply
  15. Liz Berg says

    September 17, 2013 at 01:11

    I’ve only had elderberries in wine…and it was homemade and not so great :/ I have a feeling I’d love your scones…perfectly made!

    Reply
  16. Cathleen says

    September 17, 2013 at 03:47

    I love your unique baking ideas! These scones look fantastic!!

    Reply
  17. Emma @ Fork and Good says

    September 17, 2013 at 08:35

    they look lovely, great that you can make something that looks so tasty sound so simple! I love the look of these

    Reply
  18. grace says

    September 17, 2013 at 19:35

    i’ve never tasted elderberries and never heard of einkorn flour, so this batch of scones is a revelation to me. 🙂

    Reply
  19. Juliana says

    September 17, 2013 at 19:39

    Awesome scones…this is sure perfect for Fall…I would love to have one of this scones with my tea.
    Have a great week Caroline 😀

    Reply
  20. Kalyan Panja says

    September 18, 2013 at 05:03

    looks inviting, mouthwatering, delicious and so easy to prepare!

    Reply
  21. Joanne says

    September 18, 2013 at 12:29

    I dont’ think we have elderberries here, sadly enough…though these scones do sound lovely!

    Reply
  22. Anonymous says

    September 18, 2013 at 18:06

    I just had some einkorn wheat berries the other night…these sound divine, a definite must try!

    Reply
  23. Cass @foodmyfriend says

    September 19, 2013 at 05:58

    I saw going to say ‘WHERE DID YOU BUY THESE’?! Maybe I need to get some berries happening. I am getting a bit ahead of myself seeing as I only just started with veg! Beautiful scones 🙂

    Reply
  24. Carole says

    September 20, 2013 at 03:55

    Einkorn is new to me – it means One Corn in German, I think. It i so long since I had any elderberries I can’t quite imagine what they taste like. Cheers

    Reply
  25. Spicie Foodie says

    September 23, 2013 at 15:23

    I have a bag of Einkorn flour ready to be used. Thanks so much for sharing this recipe, it sounds delicious!

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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