Emmer Scones for International Scone Week and Afternoon Tea Week
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.
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.
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?
- 8 oz (250g) emmer flour (or use einkorn, spelt or wholemeal)
- 1 tsp bicarbonate of soda
- 2 tsp cream of tarter
- 1 oz (30g) salted butter
- about ¼ pt (150ml) kefir
- 1 egg - beaten
- Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- 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.
- 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.
- 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.
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.
I 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
- Black cherry & cinnamon scones via Foodie Quine
- Buttermilk raisin scones via Kitchen Sanctuary
- Caramel scones via Baking Queen
- Cardamom & lemon scones via Recipes from a Pantry
- Chocolate chip scones via Tin and Thyme
- Cranberry & orange scones via Kitchen Sanctuary
- Hot Cross Scones via The Crafty Larder
- Mrs Beeton’s scones via Kavey Eats
- Rich chocolate scones via Tin and Thyme
- White chocolate scones via Tin and Thyme