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Buckwheat Scones

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
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.