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Emmer Scones for International Scone Week and Afternoon Tea Week

Emmer Scones

Bread & Buns | 12th August 2016 | By

It’s Afternoon Tea Week and you can’t have afternoon tea without scones, preferably with jam and cream, in that order. It also happens to be International Scone Week, which was started by Celia from Fig Jam & Lime Cordial in Australia a few years ago. It’s now ably hosted by Tandy from Lavender and Lime in South Africa. I don’t always manage to participate, but this double whammy was too important an occasion to miss. These emmer scones are the result.

Emmer is an ancient form of wheat. It was first domesticated in the Middle East during the neolithic period, around 8,000 BC. Hunter gatherers, however, harvested wild varieties many thousands of years before this. CT suggested I should call these, Stone Age Scones, as a tribute to this ancient wheat. In common with einkorn flour, these ancient wheats are meant to be more attuned to the human gut than modern flours and thus more easily digested. To help the scones rise and add even more gut friendly goodness, I used kefir to bind the flour together.

Emmer Scones

I live in the land of Cornish clotted cream, so it goes without saying that I think the best way to eat scones is with jam first, cream on top. However, I know not everyone sees it the same way, so I say, whatever your preference, I hope you’re enjoying scones at some point during Afternoon Tea Week. To show I’m not completely biased and that indeed not everyone necessarily wants jam and cream on their scones, you’ll find links to a whole variety of scone recipes at the bottom of this post. I’m sure you’ll want to try at least one of them.

Emmer Scones

I’m very partial to a savoury cheese scone, but the best ones are scones that you can pile jam and cream onto. For this reason, I rarely put any sweetener in my scones as the jam is plenty sweet enough. These emmer scones are a perfect vehicle for doing just this. I loaded mine with some chilli and blackcurrant jam I made a couple of years ago. The scones don’t rise to the same extent as ordinary ones due to the bran in the wholemeal flour, but they are perfectly light and delicious. Goodbye Stone Age, hello Scone Age.

What’s your favourite scone and how do you like to eat them?

 

Emmer Scones
Yields 9
Light plain scones, made with kefir & wholemeal emmer flour. Perfect for loading with jam and cream.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 8oz (250g) emmer flour (or use einkorn, spelt or wholemeal)
  2. 1 tsp bicarbonate of soda
  3. 2 tsp cream of tarter
  4. 1oz (30g) salted butter
  5. about ¼ pt (150ml) kefir
  6. 1 egg - beaten
Instructions
  1. Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
  2. Make a well in the centre and add ¾ of the egg and most of the kefir (reserving some in case it's needed). Stir with a round bladed knife from the inside to the outside until the ingredients are just combined and form a dough – you may need to use the rest of the kefir to get the right consistency.
  3. Roll the dough out on a floured surface to about ¾″ (2cm) thick then cut into rounds with a 2 ½" (6cm) cutter. You’ll need to re-roll the cut out bits a couple more times.
  4. Place on a lined baking tray, brush with the remaining egg, then bake in the top part of the oven at 200℃ for 12-15 minutes or until the scones are golden and the bases sound hollow when tapped. Place on a cooling rack.
Notes
  1. These scones don't rise as well as ordinary scones due to the bran in the wholemeal flour, but they are still light and delicious.
Tin and Thyme http://tinandthyme.uk/
I’m sending these emmer scones to Lavender and Lime for International Scone Week.

Tea Time Treats LogoI am also joining in with Tea Time Treats which is hosted at Lavender and Lovage this month. The theme is: Afternoon Tea.

Other Recipes for Scrummy Scones You Might Like

Sweet Scones
Savoury Scones

Comments

  1. Leave a Reply

    Kavey
    12th August 2016

    I kind of like Stone Age Scones!! I’ve not baked with emmer, shall look out for it.

    • Leave a Reply

      Choclette
      12th August 2016

      I wasn’t sure if Stone Age would give the impression of rock solid scones – which they’re not! GWhy not get some emmer for Pete to try out in a loaf.

    • Leave a Reply

      Choclette
      12th August 2016

      Thanks Tandy and thanks for hosting the event too. It would have been a sad tradition of Celia’s to have lost. So glad you know how to eat your jam and cream 😉

  2. Leave a Reply

    Kevin Chambers-Paston
    12th August 2016

    I’d never even heard of emmer until I read this post, so thank you for educating me! I’ll be keeping an eye out for it now; I’ve never baked with unusual flour before.

    • Leave a Reply

      Choclette
      12th August 2016

      Not even spelt Kevin? I like trying all these flours and prefer to bake with older gentler wheats.

    • Leave a Reply

      Choclette
      12th August 2016

      I have still to try einkorn, which I first came across on your blog Angie, but I really like emmer.

  3. Leave a Reply

    Isabella
    12th August 2016

    stone age scones is such a fab name! Loved this post, anything historical and I am there! Thank you so much for linking to me 🙂

    • Leave a Reply

      Choclette
      12th August 2016

      Thanks Amanda. I don’t think many people have, although it’s more commonly used in Italy, apparently!

  4. Leave a Reply

    Nicky
    12th August 2016

    Well you learn something new every day! I’ve never heard of emmer before, but they sound like a great option for a tummy friendly treat. I’m afraid I’m on the cream and then jam side 😀
    Thanks for including my scone recipes!

  5. Leave a Reply

    Dom
    13th August 2016

    well they look kinda perfect… my take on scones is that essentially they’re a vehicle for jam and cream (in that order) and so we shouldn’t fuss with them too much although the emmer flour sounds intriguing! Happy Scone Week!

  6. Leave a Reply

    Lucy
    13th August 2016

    I haven’t heard if emmer either! Though I often bake with spelt. They sound lovely, thanks for including my scones in your links to other scone recipes. I can see there are a lot of scones I will have to get through trying them all!

    • Leave a Reply

      Choclette
      13th August 2016

      I enjoy trying out all these flours and I’m generally impressed with the more ancient grain varieties. As for the scones, I want to try them all too 😉

  7. Leave a Reply

    POPPY
    13th August 2016

    Wow Choclette! What an interesting take on scones. You always use wonderful ingredients! Emmer is one I haven’t tried before but if I come across it will be sure to try it.

    • Leave a Reply

      Choclette
      14th August 2016

      Thanks Poppy. I like trying different flours, especially ones that we’re better adapted to.

    • Leave a Reply

      Choclette
      15th August 2016

      I can believe it Rebecca, I only tend to make them about once a year 😉

  8. Leave a Reply

    nadia
    18th August 2016

    I really can’t keep up with these food holidays! Out of all of the weeks, I can’t believe I missed afternoon tea week! I love scones but haven’t made any in over a year! I think you’ve just inspired me to bake some soon! I have never heard of emmer, even though I’m from the Middle East. Need to look it up and find out more about it 🙂

    • Leave a Reply

      Choclette
      19th August 2016

      Luckily, you don’t need Afternoon Tea week for an excuse to bake scones 😉 Yes, Emmer is a little known grain that I’d heard of, but never used until recently. I haven’t used Einkhorn either which is another similar one.

  9. Leave a Reply

    Johanna @ Green Gourmet Giraffe
    20th August 2016

    These sound very interesting – I’ve never tried emmer flour or even heard of it but love hearing about new (old ) flours. I am very partial to savoury scones too and when I make them plain I often eat a few with just butter or some savoury spread on them.

    • Leave a Reply

      Choclette
      1st September 2016

      I believe it’s one of the oldest wheats Johanna, it sort of feels very special using it somehow and makes me think about all those early foragers. A good scone only needs a bit of butter – mmm, feeling I need a scone now 🙂

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