The buckwheat gives these scones depth and the maple syrup lends sweetness (though once I forgot the maple syrup and they were still really good). Very good with blueberries, peaches, and maple tahini glaze as well!
Buckwheat Scones
Servings: 8 scones
Ingredients
- 1 cup all purpose flour
- 1 cup buckwheat flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 6 tbsp cold butter
- 4 tbsp maple syrup
- ¾ cup Greek yogurt
- 1 egg
- Dash salt
- (optional) maple tahini glaze: 1 tbsp tahini with 2 tbsp maple syrup
Instructions
- Preheat oven to 350˚F, flour a cutting board, and butter a baking sheet.
- In one small mixing bowl, combine yogurt, egg, and maple syrup.
- In another larger mixing bowl, combine flours, baking powder, baking soda, and salt.
- Cube the cold butter and use your fingertips to mix it into the flour until the butter chunks are pebble-sized.
- Add the wet batter to the flour and butter mixture and combine.
- Scoop the (likely quite wet) batter onto the cutting board into a log shape. Coat generously by sprinkling flour. Using a floured knife, cut the log into triangles and transfer the scones to the baking sheet.
- Bake at 350˚F for ~25 minutes until the scones are browned. Drizzle with optional glaze.