I started my Einkorn experiment tentatively. The flour is soft and silky and it has a wonderful flavor that gives baked goods an amazing crumb. With Einkorn the baker gets an authentic flour experience unlike a measure for measure rice-based formula.
I started with almond scones
this makes 8 or 9 scones
You will need:
2 cups flour
1 Tablespoon baking power
1/2 Tablespoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1/2 cup butter
1/2 sour cream
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
7 or 8 oz almond paste (however yours came is fine)
sliced almonds and sugar to finish
Mix together dry ingredients in a large mixing bowl. Cut in the butter, mixing it until it is in 1/2 pea-sized bits. Make a well and add wet ingredients. Mix until a shaggy dough forms. Dump dough onto a floured work surface. Dust with flour and fold the dough over itself a few times until it is no longer sticky. Press dough into a disk and cover with parchment paper. Use a rolling pen to roll dough into a rectangle about 10 by 13. Rip off bits of the almond paste and use to dot over the dough. starting at the longer side, roll dough to form a log. Slice the log into triangles. Sprinkle slice almonds and sugar over the top and place is the refrigerate for at least 30 minutes or make the day ahead and store dough in an airtight container. When you are ready to bake, heat oven to 400 degrees.
Space scones evenly on a baking sheet and bake for 23 minutes. Serve while scones are still warm.