Buckwheat Cornmeal Scones

READY IN: 35mins
Recipe by BB2011

These rustic scones will go nicely with a hearty soup or stew.

Top Review by Mia in Germany

Definitely five stars! This is a wonderful scone, very hearty tasting. Although it's not that much buckwheat, it tastes of it distinctly, which I love very much!
I used gluten free all purpose flour mix to make it gluten free - that mix works 1:1 in most baking powder recipes, and so did it here. Instead of the milk I used almond milk, which worked perfectly, too.
I will sure make this winner again, thanks for sharing!
Made for Healthy Choices ABC.

Ingredients Nutrition


  1. Whisk the egg, milk, and cream together and set aside.
  2. Combine the flours, cornmeal, sugar, baking powder and salt.
  3. Add the butter, coarsely chopped. Work the butter into the flour mixture leaving some clumps slightly larger others.
  4. Slowly add the milk mixture until the dry mixture is just wet. The dough should be rough and sticky, but hold together in a ball when lightly kneaded. If it is too wet, add a bit more all purpose flour.
  5. Turn the dough out onto a lightly floured surface and shape it so it is about 3/4 inch thick. Cut the dough into equal sized pieces and form the scones.
  6. Place on a parchment lined baking sheet, and refrigerate until ready to bake.
  7. Preheat the oven to 425F Brush the tops of each scone with a bit of milk, and sprinkle with a bit of raw sugar if desired.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown. Cool on a wire rack, and serve immediately.

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