Preheat and prep. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Keep your butter and cream in the fridge until you need them.

Mix the dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Whisk well so the leaveners are evenly distributed.

Cut in the butter. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until you have pea-sized pieces. It should look a bit shaggy. Cold butter equals flakier scones.

Whisk the wet ingredients. In a small bowl, whisk the egg, cream, vanilla, and lemon zest. Set aside.

Combine wet and dry. Pour the wet mixture into the flour-butter mixture. Use a spatula to fold just until most of the flour is moistened. The dough will look rough and slightly sticky.

Add the blueberries. Sprinkle the blueberries on top. Gently fold them in, trying not to crush them. If the dough seems dry, add 1–2 teaspoons more cream. If it’s too sticky, dust lightly with einkorn flour.

Shape the dough. Turn the dough onto a lightly floured surface. Pat it into a 7–8 inch round, about 1 inch thick. Einkorn dough is delicate; handle it gently and avoid kneading.

Cut the scones. With a sharp knife, cut the round into 8 wedges. Transfer to the lined baking sheet, spacing the pieces about an inch apart. Brush the tops with a little cream and sprinkle with coarse sugar, if using.

Bake. Bake for 15–18 minutes, until the tops are golden and the edges are set. The centers should be just cooked through.

Cool and serve. Let the scones cool on the sheet for 5 minutes, then move to a rack. Serve warm or at room temperature. They’re great plain, with butter, or with a light drizzle of honey.