Buckwheat and Blueberry Scones
Perfectly tender and flakey, jeweled with blueberries, and just wholesome enough for a weekday morning treat. These are easy to make-ahead and freeze, then bake-off quantity desired. Scones are best eaten fresh, so this is a perfect strategy for all scones. Adapted from The Bojon Gourmet.
Ingredients
- 1 1/2 cup (210g) Fresh or frozen blueberries you can also use 50:50 ratio of blueberries and 1/3" chopped rhubarb for a tart contrast
- 4 TB (70g) Unsalted butter
- 1 1/4 cup (165g) All-purpose flour
- 3/4 cup (90g) Buckwheat flour
- 1/4 cup (50g) Granulated sugar or maple sugar
- 1 TB Baking powder
- 1/2 tsp Fine sea salt
- 3/4 to 1 cup Heavy cream Whole milk or a rich cashew milk also works here
- 1-2 TB Heavy cream For brushing tops
- 2-4 TB Turbinado or demerara sugar For sprinkling tops
Instructions
- If using fresh blueberries or rhubarb, lightly freeze while you get on with the recipe - the fruit ideally needs to be cold and dry but not the end of the world if not.
- Cut up butter into 1/2"-ish cubes. Place in freezer.
- If baking same-day, preheat oven to 425F. Place rack in middle or upper third of oven. If your oven tends to run hot on the bottom, bake in upper third - and ditto if you oven runs hot on top - bake in middle.
- Tip: scones are best baked very cold or frozen. If baking same-day, I recommend you place the raw scones on a 1/4 sheet tray or plate that fits in your fridge or freezer - think ahead if you know your baking tray won't fit in your fridge or freezer. I also recommend baking on TWO sheet trays, to prevent scone bottoms from scorching.
- If freezing and baking later, prepare a plate or 1/4" sheet tray with parchment. You will set the scones on here, freeze all the way, then place into a bag for storage.
- Pour 1 cup of heavy cream into measuring cup. Get a fork. Set aside within reach on your work station.
- In a large bowl, whisk the flours, sugar, baking powder and salt. Add in the butter, and cut in using a fork, or ideally your fingers. Press the cubes flat, then massage the butter into pea-size bits. It's OK if some larger butter pieces remain.
- Dump in the cold or frozen blueberries/rhubarb. Toss to coat in flour. Drizzle in 3/4 cup of heavy cream, and using the fork, mix into a shaggy mess. If the dough is not coming together after a few mixes, add in the remaning 1/4 cup cream. If needed, add in 1-2 TB more after this addition. You want a firm dough, not overly-wet. You should be able to mostly form the dough into a loose ball in the bowl.
- Lightly dust counter with flour, and pour out the dough. Gently knead, to only get the dough into a 1 1/2" to 1 3/4" thick disc. Cut the disc into 6 round-bottomed triangles.
- Transfer the scones onto the baking tray or plate that fits into your freezer. If you are freezing for use later, allow to freeze until solid, then place in a zip-lock bag.
- If baking same day, allow scones to chill 15-20 minutes. Then, place on the lined baking tray prepared earlier, optionally using two baking trays stacked on each other to prevent bottom scorch.
- Brush tops liberally with cold heavy cream, and top each with a few healthy pinches of the demerara or turbinado sugar.
- Bake for 20-25 minutes, until the scones are puffed and golden brown. Allow to cool slightly before removing from sheet tray. Enjoy warm with a large cup of coffee or tea.