Buckwheat Cornmeal Scones

Recipe by BB2011
READY IN: 35mins
YIELD: 12 scones




  • 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.