Prep 20 mins
Cook 15 mins
These rustic scones will go nicely with a hearty soup or stew.
- 1 egg
- 1⁄2 cup milk, plus more for brushing
- 1⁄4 cup heavy cream
- 8 ounces all-purpose flour
- 1 1⁄2 ounces buckwheat flour
- 1 1⁄2 ounces cornmeal
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons unsalted butter, chilled
- 1 tablespoon raw sugar, for sprinkling
- Whisk the egg, milk, and cream together and set aside.
- Combine the flours, cornmeal, sugar, baking powder and salt.
- Add the butter, coarsely chopped. Work the butter into the flour mixture leaving some clumps slightly larger others.
- 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.
- 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.
- Place on a parchment lined baking sheet, and refrigerate until ready to bake.
- 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.
- Bake for 12 to 15 minutes, or until the tops are golden brown. Cool on a wire rack, and serve immediately.
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.