Buckwheat Blueberry Scones – Tender, Nutty, and Naturally Flavorful
Buckwheat blueberry scones are the kind of treat that feels special without being fussy. They’re rustic, fragrant, and just sweet enough to enjoy with your morning coffee or afternoon tea. Buckwheat flour brings a nutty depth that pairs beautifully with juicy blueberries, while a bit of lemon brightens everything up.
These scones bake up with crisp edges and soft, tender centers. If you’ve been looking for a simple, reliable scone that feels a little different—in the best way—this is it.
Ingredients
Method
- Chill your tools and ingredients. Pop the stick of butter in the freezer for 10 minutes. If you have a metal bowl and pastry cutter, chill those too. Cold equals flaky.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps prevent sticking and over-browning.
- Mix your dry ingredients. In a large bowl, whisk 1 cup buckwheat flour, 1 1/4 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt. Whisk in the zest of 1 lemon.
- Cut in the butter. Grate the cold butter on the large holes of a box grater or cut it into small cubes. Toss it into the flour and use a pastry cutter or your fingertips to work it in until you have pea-sized bits. Some floury, larger flakes are okay.
- Prep the blueberries. In a small bowl, toss 1 cup blueberries with 1 tablespoon all-purpose flour. This helps them stay suspended in the dough.
- Whisk the wet ingredients. In a measuring cup, combine 3/4 cup cold heavy cream, 1 large egg, and 1 teaspoon vanilla extract. Stir to blend.
- Bring the dough together gently. Make a well in the dry mixture, pour in the wet ingredients, and fold with a spatula until almost combined. Add the blueberries and fold a few more times. The dough should be shaggy, not smooth.
- Shape without overworking. Turn the dough onto a lightly floured surface. Pat it into a 7–8 inch round about 1 inch thick. If it’s sticky, dust lightly with flour. Press any stray berries back in.
- Cut the scones. Use a bench scraper or sharp knife to cut the round into 8 wedges. Transfer them to the prepared baking sheet, spaced apart. Chill in the fridge for 10 minutes to firm up.
- Top and bake. Brush the tops with a little cream or a beaten egg for shine. Sprinkle with turbinado sugar if you like crunch. Bake 16–20 minutes, until the edges are golden and the centers feel set.
- Cool and (optionally) glaze. Let the scones cool on the sheet for 5 minutes, then move to a rack. For a simple glaze, mix 1/2 cup powdered sugar with 1–2 teaspoons lemon juice until drizzly and spoon over the warm scones.
Why This Recipe Works
Buckwheat flour provides structure and flavor. It’s naturally gluten-free and has a robust, toasty taste that keeps the scones interesting. Blending it with all-purpose flour keeps the texture light instead of dense.
Cold butter creates flaky layers. When small bits of cold butter hit a hot oven, they release steam, which gives the scones lift and a tender crumb.
This is the secret to that classic scone texture.
Blueberries add moisture and bursts of sweetness. Fresh or frozen berries both work. Tossing them lightly in flour helps keep them from bleeding too much and sinking to the bottom.
A touch of lemon brings balance. Lemon zest cuts through the richness and highlights the blueberries without overpowering the buckwheat’s nuttiness.
Shopping List
- Buckwheat flour (light or medium, not dark/stoneground if you want a softer crumb)
- All-purpose flour
- Granulated sugar
- Baking powder
- Kosher salt
- Unsalted butter (very cold)
- Blueberries (fresh or frozen; if frozen, do not thaw)
- Lemon (for zest; optional squeeze of juice for icing, if using)
- Heavy cream (or full-fat buttermilk)
- Egg (for the dough and optional egg wash)
- Vanilla extract
- Turbinado sugar (optional, for crunchy tops)
- Powdered sugar (optional, for a quick lemon glaze)
Instructions
- Chill your tools and ingredients. Pop the stick of butter in the freezer for 10 minutes. If you have a metal bowl and pastry cutter, chill those too.
Cold equals flaky.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps prevent sticking and over-browning.
- Mix your dry ingredients. In a large bowl, whisk 1 cup buckwheat flour, 1 1/4 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt. Whisk in the zest of 1 lemon.
- Cut in the butter. Grate the cold butter on the large holes of a box grater or cut it into small cubes.
Toss it into the flour and use a pastry cutter or your fingertips to work it in until you have pea-sized bits. Some floury, larger flakes are okay.
- Prep the blueberries. In a small bowl, toss 1 cup blueberries with 1 tablespoon all-purpose flour. This helps them stay suspended in the dough.
- Whisk the wet ingredients. In a measuring cup, combine 3/4 cup cold heavy cream, 1 large egg, and 1 teaspoon vanilla extract.
Stir to blend.
- Bring the dough together gently. Make a well in the dry mixture, pour in the wet ingredients, and fold with a spatula until almost combined. Add the blueberries and fold a few more times. The dough should be shaggy, not smooth.
- Shape without overworking. Turn the dough onto a lightly floured surface.
Pat it into a 7–8 inch round about 1 inch thick. If it’s sticky, dust lightly with flour. Press any stray berries back in.
- Cut the scones. Use a bench scraper or sharp knife to cut the round into 8 wedges.
Transfer them to the prepared baking sheet, spaced apart. Chill in the fridge for 10 minutes to firm up.
- Top and bake. Brush the tops with a little cream or a beaten egg for shine. Sprinkle with turbinado sugar if you like crunch.
Bake 16–20 minutes, until the edges are golden and the centers feel set.
- Cool and (optionally) glaze. Let the scones cool on the sheet for 5 minutes, then move to a rack. For a simple glaze, mix 1/2 cup powdered sugar with 1–2 teaspoons lemon juice until drizzly and spoon over the warm scones.
Keeping It Fresh
Same-day is best. Scones are at their peak within a few hours of baking—crisp outside, tender inside. Store leftovers in an airtight container at room temperature for up to 2 days.
Refresh before serving. To revive day-old scones, warm them in a 325°F (165°C) oven for 6–8 minutes.
This brings back the crisp edges.
Freeze for later. Freeze unbaked wedges on a sheet until solid, then bag for up to 2 months. Bake straight from frozen at 400°F, adding 2–4 minutes. Baked scones also freeze well; thaw at room temp and rewarm.
Benefits of This Recipe
- Balanced flavor. Buckwheat’s earthy notes balance the sweetness of blueberries and sugar, so the scones never taste cloying.
- Improved texture. The blend of flours gives you the best of both worlds: hearty character and a delicate crumb.
- Flexible and forgiving. Fresh or frozen berries both work, and the dough tolerates small adjustments for moisture.
- Easy to batch or freeze. Make a double batch and keep unbaked wedges in the freezer for quick, fresh scones any morning.
- Naturally satisfying. Buckwheat adds a bit of protein and fiber, which helps these feel more filling than a typical pastry.
What Not to Do
- Don’t use warm butter. Soft butter blends too much into the flour and removes the flaky layers.
- Don’t overmix the dough. Overworking develops gluten in the all-purpose flour and makes tough scones.
- Don’t skip the chill. A brief chill firms the butter and helps the scones rise higher.
- Don’t overload with berries. More than a cup can make the dough fall apart and bake unevenly.
- Don’t bake at a low temperature. You’ll lose the rise and end up with pale, dense scones.
Alternatives
- Gluten-free option. Replace the all-purpose flour with a cup-for-cup gluten-free blend and add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
- Dairy-free. Use plant butter and full-fat coconut milk or a rich oat cream.
The flavor will shift slightly but still works well with buckwheat.
- Other fruits. Try raspberries, chopped strawberries, or blackberries. For apples or pears, dice small and pat dry.
- Citrus twist. Swap lemon zest for orange zest and add a pinch of cardamom for a cozy, aromatic variation.
- Sweetness and topping. Reduce sugar to 1/4 cup for a less sweet scone, or add sliced almonds on top before baking for crunch.
FAQ
Can I use all buckwheat flour?
You can, but expect a denser, more crumbly scone with a stronger buckwheat flavor. Blending with all-purpose flour keeps the texture lighter.
If going 100% buckwheat, increase the cream slightly and handle gently.
Are frozen blueberries okay?
Yes. Use them straight from the freezer and toss in flour first. Avoid thawing—they’ll bleed more and make the dough wet.
What if I don’t have heavy cream?
Buttermilk works, though the dough may be a touch stickier.
You can also use half-and-half with 1 extra tablespoon of butter grated into the dry mix for richness.
How do I know when the scones are done?
The edges should be golden, and the tops should feel set, not doughy. A toothpick near the center should come out mostly clean, with a few moist crumbs.
Why did my scones spread?
Likely the butter was too warm or the dough was too wet. Next time, chill the shaped scones before baking and measure liquids carefully.
A slightly firmer dough holds its shape better.
Can I make them smaller?
Absolutely. Cut the round into 10–12 smaller wedges and start checking for doneness at 12–14 minutes. Smaller scones bake faster.
Do I need the glaze?
No.
The scones are well-balanced on their own. The lemon glaze adds brightness and a bit more sweetness, but a sprinkle of turbinado sugar before baking gives great crunch without extra sweetness afterward.
In Conclusion
These buckwheat blueberry scones bring a rustic charm and a tender, flaky bite that feels both cozy and a little refined. With simple techniques—cold butter, gentle mixing, and a quick chill—you’ll get reliable, bakery-style results.
Keep a batch in the freezer, play with the citrus and fruit, and make this your go-to weekend bake. Warm, fragrant, and full of character, they’re the kind of scone you’ll look forward to making again and again.
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