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Buckwheat Blueberry Scones - Tender, Nutty, and Naturally Flavorful

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps prevent sticking and over-browning.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.