Cranberry-Nut Scones with Emmer Flour

My daughter went back to Chicago, but I still have some St. Louis Gummy Cream left from our scone extravaganza. What to do? Make more scones, of course!

This week I used only Emmer flour with a bit of soy. I loosely based the recipe on The McCray House’s Apricot Scones from Teatime Magazine’s Scones & Tea (page 30). By the way, as I’ve said before, if you like scones, this is a fun book with lots of ideas.

As those of you who’ve been following this blog for a while know, the last time I ordered emmer flour I made a mistake and ordered 5 pounds of seed instead. A big disappointment. That bag stayed in the cupboard for several months untouched. Finally, Ron said he’d grind it so I could use it in baking. That worked pretty well last time.

However, our little grinder (technically a coffee grinder) apparently doesn’t make it as fine as flour. The final texture is more like corn meal. As a result, when it’s really the only flour used, as in these scones (not much soy added), the texture of the scones is more like what you’d get using emmer meal, not emmer flour. The granules you see in the picture below aren’t sugar granules, they are pieces of the emmer seed ground into a meal.


Cranberry-Nut Scones with Emmer Flour

Cranberry-Nut Scones with Emmer Flour

Also, because the emmer is more of a meal than a flour it didn’t absorb moisture in the same way as a flour would, making the resulting dough very moist. The moisture content of the scones meant they had to be baked longer. I covered them with tin foil for the last half of the baking to keep them from getting over brown. I actually baked these for 30 minutes because of the high moisture content. However, using normal flour you should only have to bake them for 15 minutes or so.


2 cups emmer flour
¼ cup + 3 Tbl soy flour
1/3 cup sugar

¼ tsp salt
2 tsp baking powder
½ cup salted butter
½ cup dried cranberries
¼ cup chopped pecans
1/3 cup soy milk
1 large egg, beaten
1 tsp vanilla

Preheat oven to 375 degrees.
Cover baking sheet with parchment paper.

In a large bowl, combine the dry ingredients.
Then, using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
Add dried cranberries and walnuts and mix.
Set aside.
In another bowl combine soy milk, egg, and vanilla. Add to flour mixture and incorporate liquid into mixture – be sure not to over mix.
Add more flour as needed – adding a small amount at a time. You don’t want it to be too dry.
On a lightly floured surface, pat the mixture into a ½ inch round and cut into 6 wedges.
Place on prepared baking sheet.
Bake until lightly browned about 15 minutes. (However, note my comments on increased time needed if using emmer with a meal texture, not a fine flour texture).

RESULTS: I was depressed when these various issues popped up. I expected to try the scones and then throw the batch away. Surprise. Ron loved them! Even the texture. They reminded him of corn muffins, but with a different flavor. Good to have a true bread eater in the house! The taste did not disappoint. They were “good enough to eat” as my father-in-law liked to say.


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1 Response to Cranberry-Nut Scones with Emmer Flour

  1. I’ve never heard of Emmer flour…I’ll have to look it up. And ordering seed instead sounds like something I would do. Frustrating! Regardless, your scones sound yummy. thank you for sharing them with BYOB this month 😀

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