Easy Versatile Kernza® Scones
This tasty recipe is courtesy of Christopher Abbott of The Perennial Pantry. Christopher and his team have worked with Kernza for years to develop accessible recipes to delight curious home cooks. Visit perennialpantry.com to order Kernza flour, Kernza whole grain, and other sustainable pantry items.
Ingredients
- 1 Cup Kernza Flour
- 1 Cup Whole Wheat Flour. Can also substitute 1 Cup of all purpose or cake/pastry, and whole wheat pastry flour here.
- 2 tbsp Demerara Sugar plus more to sprinkle on top. You can also substitute raw cane sugar.
- 3 1/4 tsp Baking Powder
- 1 tsp Kosher Salt
- 1 1/2 Cups Cold heavy cream plus more to brush on top.
Instructions
- Combine the flour, sugar, baking powder, and salt in a large bowl. Stir with a spoon to combine. Add half the cream, stir a few times, then add the rest of the cream, and stir until a mostly-cohesive dough forms. Finish bringing together by hand —until there are no more noticeable dry spots, but don’t overwork!—then transfer to a lightly floured work surface. Use your hands to pat the dough into a circle that’s 6 inches wide and 1 inch high. Cut into 6 triangles. Brush the tops with plenty of cream, then sprinkle with demerara sugar (they should be completely covered).
- Transfer the scones to the lined baking sheet, spacing them out evenly. Bake for about 20 minutes—rotating the tray halfway through until well-risen, with browned bottoms and a golden- brown crust.
Notes
Before brushing/sprinkling the cream and sugar, we transferred the scones to a baking sheet, and put the sheet in the freezer for ten minutes. This really helped the scones hold their shape during the baking process. We then added the cream and sugar toppings immediately before baking.
