Scones are traditionally served at a Devonshire tea, but in the states, more often eaten as a pastry for breakfast. Scones contain flour, butter, egg and milk and have similar ingredients to a short crust dough, but with a different fat ratio. Â This is not a traditional recipe because half the flour is buckwheat.
Despite the name, buckwheat, does not contain wheat. Â Buckwheat is part of the rhubarb and sorrel family and when ground, light brown in color. Â The flavors of buckwheat are nutty to earthy and when combined with all purpose flour, are great in baked goods. Â This recipe has dried blueberries and blueberry preserves in the dough, which favors nicely with the buckwheat. Â This is one of my favorite splurges!
Ingredients
1 cup buckwheat flourÂ
1 cup all purpose flour
1/4 cup dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 stick butter, cold
1 egg
1/2 cup buttermilk
1/2 cup dried blueberries
1/3 cup blueberry preserves or jam
2 tablespoon sugar
(Makes 6 scones)
To Prepare:
1. Â Preheat the oven to 350 degrees. Â In a stand mixer, combine the buckwheat flour, all purpose flour, salt, baking soda and baking powder and dark brown sugar.
2. Â Stir on low to combine the dry ingredients and remove any lumps. Â Next, cut the butter up in 1/2 inch squares.
3. Â Add the diced butter to the flour mixture and stir on low until it resembles coarse crumbs, about 1 minute. Â Make a well in the center and add the egg. Â Stir on low to combine for 2 minutes.
4. Â While the mixer in running on low, add the buttermilk and mix the dough until it just comes together. Do not over mix! Â In a measuring cup add the dried blueberries and enough hot water to cover. Â Let sit for 2 minutes and then drain.
5. Â Add the blueberries to the dough and mix on low for 30 seconds to combine.
6. Â Pat half the dough out into a circle and place it on a parchment or silpat lined baking sheet.
7. Â Spread the preserves over the top of the dough. Â Form a second round with the remaining dough and place it on the top of the preserves. Â It is alright if some preserves squeezes out the sides.
8. Â Sprinkle the dough with 2 tablespoons of sugar.
9. Â With a knife or bench scraper, cut the dough into 6 equal pie shaped pieces.
10. Â With a spatula, separate the triangles so that they don’t touch.
11. Â Place the sheet pan in the oven to bake for 22-27 minutes or until lightly golden brown.
12. Â Remove the scones from the oven and let them rest on the sheet pan for 15 minutes.
13. Â Place the scones on a plate and serve with creme fraiche or Devonshire cream. Â Enjoy!
