- Prep: 15 Minutes
- Cook Time: 20 Minutes
- Total: 35 Minutes
- Half Sheet Tray
- Mixing Bowls
- Rolling Pin
- Bench Scrape or Knife
- Pastry Brush
- Rubber Spatula
- Whisk or Fork
- 1 Cup (97-100g., 3.42oz.) Kernza Flour
- 1 Cup (143-145g., 5 oz.) Whole Wheat Flour. Can also substitute 1 Cup of all purpose, cake/pastry, and whole wheat pastry flour here. 100% Kernza flour also works quite well.
- 2 Tbsp. (28g., 1.0oz.) Demerara Sugar, plus more to sprinkle on top. We used raw cane sugar. It works fine.
- 3 ¼ Tsp (13g, 0.45oz.) Baking Powder
- 1 tsp. (3g., 0.1oz.) Kosher Salt
- 1 ½ Cups (353g., 12.45oz.) Cold heavy cream, plus more to brush on top
We’ve been testing a lot of Kernza® blends in the test kitchen lately: Kernza and hard red wheat, soft white wheat, white sonora flour, all purpose flour, the list goes on. When testing many slightly different samples for comparison, it helps to use a simple base recipe with few ingredients and fewer steps in order to eliminate unwanted variables. Recently, we came across this scone recipe from food52.com that checked each of those boxes. By the end of testing, we decided the scones were so delicious, that we had to share the recipe with you. So here it is (along with a few additional notes and suggestions).
This recipe is not only simple; it’s versatile. Each of our blends mentioned above yielded great results. You can essentially blend equal parts Kernza flour with any flour you have on hand, and you will not be disappointed. Our favorite blend was Kernza with whole wheat flour (we used Bob’s Red Mill’s whole wheat), with 100% Kernza coming in a close second. However, you really cannot go wrong.
The instructions below are the same as the website’s, but we’ve still included a link in case you would like to do more perusing. Have fun!
- Heat the oven to 400°F. Line a half sheet pan with parchment or a silicone mat.
- 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 lots of demerara sugar (they should be completely covered).
- A few notes here: Before brushing/sprinkling the cream and sugar, we transferred the scones to a baking sheet (as in step three), 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 .
- 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.
- These are best the day they're baked—especially when still warm—but no one will complain if you have leftovers tomorrow.