Buckwheat Scones

5 from 2 votes

These buckwheat blueberry scones are light, airy, and soft, and pair perfectly with homemade vanilla glaze!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: buckwheat scones

Servings: scones

Calories: 381kcal

Cost: 5$

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.

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.

Tips:

The colder the butter and the larger the cubes the flakier the scones should turn out.

If the dough is too wet to handle you probably have grainy buckwheat flour. Add more flour until the dough is handleable.