These buckwheat scones are light and airy and are great with a cup of morning coffee! Buckwheat flour adds an earthy flavor and blueberries enhance the sweetness.
This is yet another of my favorite recipes with buckwheat flour. I order my buckwheat flour in bulk and use it all the time to make buckwheat sourdough, buckwheat sandwich bread, buckwheat apple muffins, buckwheat shortbread (works great as cut-out cookies, too!), buckwheat flatbread, and more.
I recommend using light buckwheat flour to avoid the strong flavor of the dark type. One thing to keep in mind is when ordering in bulk your flour might not be as fine as powder which will alter recipe results.
To solve the problem I recommend running your flour through a coffee grinder or a high-speed blender if the flour looks grainy.
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Ingredients
- Buckwheat flour - use light buckwheat flour to avoid the strong flavor of the dark type. Make sure your flour looks like powder and is not grainy. If it is grainy, grind it in a coffee grinder or a high-speed blender.
- Butter - you can use soft, cold, or frozen butter. The colder the butter the flakier the scones will be.
- Buttermilk - to make buttermilk at home use the same amount of milk plus 1 tablespoon of any kind of vinegar. Let it sit for a few minutes until it starts to curdle.
- Blueberries - use either fresh or frozen berries (you can use any kind of berries for this recipe).
See the recipe card for quantities.
Substitutions
- Eggs - I haven't tried egg substitutes but highly recommend this free-from baking instructions book.
- Buttermilk - you can use plant-based milk.
- Sugar - use coconut sugar, honey, or maple syrup instead.
- Butter - use 95g coconut oil and 20g plant-based milk.
- Blueberries - use any kind of frozen or fresh berries or substitute them for chocolate chips.
Instructions
Start preheating the oven to 425F/218C.
Cut the butter (cold or soft) into ½-1/4" cubes and add them to a large mixing bowl. Alternatively, you can freeze the butter ahead of time and shred it for this step instead.
The colder the butter the flakier the scones will be.
Add the buckwheat flour to the butter and stir to coat the butter pieces.
Make sure your flour is finely ground (looks like powder). If it is slightly grainy the dough will be much wetter.
If your flour is not fine, grind it in a coffee grinder or a high-speed blender.
Finally, add the rest of the ingredients to the mixing bowl and bring the dough together with a wooden spoon or by hand.
You can use either fresh or frozen blueberries or substitute them for chocolate chips.
Turn the dough onto a lightly floured working surface and shape it into a ball.
Flatten the ball into a disc and divide it into 8 equal pieces using a bench scraper.
Finally, transfer the scones onto a piece of non-stick parchment paper and place them into the preheated to 425F/218C oven.
Bake for about 17 minutes or until a toothpick comes out clean and the scones are somewhat browned on top.
Let them cool and enjoy! Serve with vanilla scone glaze for a sweeter version.
Storage
- Store buckwheat scones in the fridge for up to 4-5 days in an air-tight container.
- Or freeze the scones and keep them for up to 3-4 months. Let the scones cool completely, then place them in an air-tight bag or container, label them, and freeze.
Expert tips
- The colder the butter and the larger the cubes the flakier the scones should turn out.
- The easiest way to handle the butter is to freeze and shred it.
- If the dough is too wet to handle you probably have grainy buckwheat flour. Add more flour until the dough is handleable.
Recipe FAQ
Yes.
Yes, freeze them in an air-tight bag or container and bake from frozen (will take a few more minutes to bake through).
More buckwheat desserts
I especially like these desserts made with light buckwheat flour:
📖 Recipe
Buckwheat Scones
Ingredients
- 115 grams butter soft, cold, or frozen
- 450 grams light buckwheat flour
- 100 grams sugar or honey/maple syrup
- 1½ tbsp baking powder
- ½ teaspoon salt
- ¾ cup buttermilk or use milk with 1 tablespoon vinegar
- 2 eggs
- 1 cup blueberries or any other berries/add-ins
Instructions
- Start preheating the oven to 425F/218C.
- Cut the butter (cold or soft) into ½-1/4" cubes and add them to a large mixing bowl. Alternatively, you can freeze the butter ahead of time and shred it for this step instead.The colder the butter the flakier the scones will be.115 grams butter
- Add the buckwheat flour to the butter and stir to coat the butter pieces.450 grams light buckwheat flour
- Make sure your flour is finely ground (looks like powder). If it is slightly grainy the dough will be much wetter. If your flour is not fine, grind it in a coffee grinder or a high-speed blender.
- Finally, add the rest of the ingredients to the mixing bowl and bring the dough together with a wooden spoon or by hand.You can use either fresh or frozen blueberries or substitute them for chocolate chips.100 grams sugar, 1½ tablespoon baking powder, ½ teaspoon salt, ¾ cup buttermilk, 2 eggs, 1 cup blueberries
- Turn the dough onto a lightly floured working surface and shape it into a ball.Flatten the ball into a disc and divide it into 8 equal pieces using a bench scraper.
- Finally, transfer the scones onto a piece of non-stick parchment paper and place them into the preheated to 425F/218C oven.Bake for about 17 minutes or until a toothpick comes out clean and the scones are somewhat browned on top. Let them cool and enjoy! Serve with vanilla scone glaze for a sweeter version.
Notes
- Store buckwheat scones in the fridge for up to 4-5 days in an air-tight container.
- Or freeze the scones and keep them for up to 3-4 months. Let the scones cool completely, then place them in an air-tight bag or container, label them, and freeze.
- The colder the butter and the larger the cubes the flakier the scones should turn out.
- The easiest way to handle the butter is to freeze and shred it.
- If the dough is too wet to handle you probably have grainy buckwheat flour. Add more flour until the dough is handleable.
Nutrition
Natasha Levai says
A great scone recipe that is not dry!