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