Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Combine Dry Ingredients: In a large mixing bowl, whisk together the einkorn flour, baking powder, baking soda, and salt. Add any optional ground spices if using.

Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Some small pieces of butter should be visible.

Add the Buttermilk: Add the cold buttermilk to the flour mixture. Stir gently with a fork or spatula until just combined. Do not overmix. The dough will be slightly sticky.

Turn Out the Dough: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle.

Cut Out the Biscuits: Using a round biscuit cutter (about 2-3 inches in diameter), cut out the biscuits. Press straight down, being careful not to twist the cutter. Recombine the scraps and cut out additional biscuits.

Arrange on Baking Sheet: Place the biscuits on the prepared baking sheet, leaving a little space between each.

Brush with Melted Butter (optional): Brush the tops of the biscuits with melted butter if desired for extra golden color.

Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and cooked through.

Make the Cream Topping: While the biscuits are baking, prepare the cream topping. In a separate bowl, add the cold heavy cream, powdered sugar, vanilla extract, and lemon zest (if using).

Whip the Cream: Using an electric mixer (handheld or stand mixer), beat the mixture on medium-high speed until soft peaks form. Be careful not to over whip.

Cool Biscuits: Remove the baked biscuits from the oven and let them cool on a wire rack for a few minutes.

Assemble and Serve: To serve, split the warm biscuits in half. Top with a generous spoonful of the whipped cream and any optional toppings, such as fresh berries and a drizzle of honey or maple syrup. Serve immediately and enjoy.