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

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 8 scones


  • 1 cup all purpose flour
  • 1 cup buckwheat flour
  • 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


  • 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.


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