The recipe is from Peter Reinhart's Crust & Crumb: Master Formulas for Serious Bread Bakers. I would like to become a serious bread baker now that I know I can eat ancient wheat. This book and others from Brother Peter, who used to be a full time brother and is still a lay brother in Christ the Saviour Brotherhood, an Eastern Orthodox Christian service order, are very educational. It's no coincidence, Peter is a full-time baking instructor. He teaches at Johnson and Wales University. When he wrote Crust & Crumb he was the baking instructor at the California Culinary Academy in San Francisco. He also founded Brother Juniper's Bakery in Santa Rosa and wrote a book about the bread there. http://peterreinhart.typepad.com/about.html
Crust & Crumb was published in 1998. He wasn't concerned about GMOs and toxic wheat, so to use his recipes with Einkorn might be a stretch. But it's cold and rainy outside, so I'm going to take a chance. I have written to Peter asking permission to reprint his recipe here. In the meantime, I will tell you the ingredients and if you're impressed, you can check out his book, or buy a used copy.
Peter Reinhart's Master Formula for Cream Scones includes:
Unbleached all-purpose flour, I used Einkorn
Currants or other dried fruit, I used raisins and dried cranberries,
Heavy Cream, I used buttermilk
Egg wash on top before baking
Coarse sugar or crystallized ginger, I sprinkled regular sugar because that's all I had
Flatten the dough out on the counter to about one inch thick and cut into six wedges or more. I made eight.
Bake at 425 degrees for ten minutes. Turn the baking pan around and bake at 375 degrees for another ten minutes.
Cool on rack for 20 minutes, I could hardly wait.