Buckwheat and blueberry scones combine earthy flavors and a light, crumbly texture, making them a perfect treat for any time of day. These scones bring together the nutty, rich flavor of buckwheat flour with the natural sweetness of blueberries, resulting in a deliciously satisfying pastry. Whether you’re preparing them for a cozy brunch, a comforting tea time, or just because you’re craving something sweet and savory, these scones will undoubtedly hit the mark. So, let’s dive into this easy yet irresistible recipe!
What Are Buckwheat & Blueberry Scones?
Buckwheat & blueberry scones are a twist on the classic British scone, where we replace part of the all-purpose flour with buckwheat flour. This gives the scones a unique, earthy flavor while keeping them soft and crumbly. The blueberries add a pop of sweetness, making every bite a delightful experience. The combination of these ingredients creates a scone that’s not only delicious but also a little healthier than the usual variety due to the buckwheat flour.
These scones are perfect for those who love the idea of a rustic, homemade treat. Whether enjoyed with a hot cup of tea or as an afternoon snack, they are a true crowd-pleaser. The best part? They’re quick and easy to make, so even beginners can enjoy creating them.
Origin of Buckwheat Scones
While scones themselves have a long history tied to Britain, buckwheat scones are a relatively modern twist. Buckwheat, a naturally gluten-free flour, has been used for centuries, especially in Eastern European and Asian cuisines. Known for its nutty flavor, buckwheat adds a rich depth to baked goods, making it an excellent choice for gluten-free and healthy baking.
Buckwheat flour has gained popularity in recent years due to its many health benefits, including being high in fiber and antioxidants. Combining this with the naturally sweet flavor of blueberries makes for a perfect dessert or snack.
Ingredients for Buckwheat & Blueberry Scones
Here’s what you need to make these delightful scones:
- 1 cup buckwheat flour (preferably light buckwheat for a milder flavor)
- 1 cup all-purpose flour (you can use a gluten-free blend if needed)
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ⅓ cup maple sugar (or brown sugar)
- 6 tbsp cold unsalted butter, cubed
- ¾ cup fresh or frozen blueberries
- ¾ cup heavy cream (or full-fat Greek yogurt for a tangier flavor)
- 1 tsp vanilla extract
- Optional: zest of 1 lemon or orange (adds a refreshing citrus flavor)
Step-by-Step Instructions for Buckwheat & Blueberry Scones
Step 1: Prep the Oven & Pan
Preheat your oven to 425°F (218°C). This temperature ensures a beautifully golden-brown scone. Line a baking sheet with parchment paper to prevent the scones from sticking to the pan.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the dry ingredients:
- Buckwheat flour
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Sugar
This step ensures that all dry ingredients are evenly distributed throughout the dough.
Step 3: Cut in the Butter
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until the mixture resembles coarse crumbs. This step is crucial for achieving a tender, flaky scone.
Step 4: Add the Blueberries
Gently fold in the blueberries. If you’re using frozen blueberries, toss them in a bit of flour beforehand to prevent them from bleeding into the dough. This keeps the vibrant color of the berries intact and prevents any purple streaks in your scones.
Step 5: Add Wet Ingredients
In a small bowl, combine the heavy cream, vanilla extract, and the optional citrus zest (if using). Pour this mixture into the dry ingredients and gently stir until the dough just comes together. Be careful not to overmix – the dough should remain slightly shaggy.
Step 6: Shape and Cut the Dough
Turn the dough onto a floured surface. Pat it into a round, about 1¼ inches thick and 6 inches in diameter. Using a sharp knife or bench scraper, cut the dough into 8 wedges, just like you would a pizza. Place the wedges on the prepared baking sheet, leaving some space between each piece.
Step 7: Bake
Bake the scones in the preheated oven for 18-22 minutes, or until they are golden brown and firm to the touch. When done, they should have a slight crunch on the outside but be soft and crumbly inside. Let them cool slightly on a wire rack before serving.
Optional Glaze for Buckwheat & Blueberry Scones
To add a little extra sweetness, you can drizzle a glaze over the scones once they’ve cooled. Mix ½ cup powdered sugar with 1 tbsp lemon juice or milk. Stir until smooth, then drizzle the glaze over the top of the scones for a delightful finish.
Variations for Your Scones
While the buckwheat & blueberry combination is absolutely delicious, there are several variations you can try to put your own spin on these scones:
- Other Berries: If blueberries aren’t your favorite, you can swap them out for raspberries, blackberries, or even strawberries. Fresh or frozen berries all work well in this recipe.
- Dried Fruit: For a different texture, use dried fruit like cranberries, raisins, or chopped dried apricots. Just be sure to adjust the flour coating if your dried fruit is sticky.
- Spices: Add a touch of cinnamon, nutmeg, or even ginger to give the scones a spiced kick.
- Gluten-Free Option: Swap out the all-purpose flour for a gluten-free flour blend. The buckwheat flour itself is gluten-free, making this a perfect gluten-free treat when paired with the right blend.
FAQs About Buckwheat & Blueberry Scones
1. Can I make these scones ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. This will give you the convenience of freshly baked scones without the last-minute effort.
2. Can I freeze scones before baking?
Absolutely! After cutting the scones into wedges, place them on a baking sheet and freeze them. Once frozen, transfer the scones to a freezer bag. When you’re ready to bake, simply bake from frozen, adding an extra 3-5 minutes to the cooking time.
3. Can I use other flours instead of buckwheat?
If you prefer a different flavor, you can experiment with other flours like whole wheat or spelt. Just be aware that these will change the texture and flavor of the scones.
4. How do I store leftover scones?
Store the scones in an airtight container at room temperature for up to 2-3 days. If you need to keep them longer, you can refrigerate them for up to a week.
5. What is the best way to reheat scones?
Reheat scones in the oven at 300°F (150°C) for about 5-7 minutes, or until warmed through. This will help restore some of their original crispness.
Conclusion
In conclusion, these Buckwheat & Blueberry Scones are an ideal addition to your baking repertoire. Their earthy flavor, tender crumb, and burst of sweetness from the blueberries make them the perfect treat for any occasion. Whether you’re serving them at brunch, enjoying them with a cup of tea, or just treating yourself to a cozy snack, these scones are sure to impress. So, go ahead and give this recipe a try — you won’t be disappointed!
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Buckwheat & Blueberry Scones: A Perfectly Tender Delight for Your Taste Buds
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Buckwheat & blueberry scones are a twist on the classic British scone, where we replace part of the all-purpose flour with buckwheat flour. This gives the scones a unique, earthy flavor while keeping them soft and crumbly. The blueberries add a pop of sweetness, making every bite a delightful experience. The combination of these ingredients creates a scone that’s not only delicious but also a little healthier than the usual variety due to the buckwheat flour.
Ingredients
- 1 cup buckwheat flour (preferably light buckwheat for milder flavor)
- 1 cup all-purpose flour (or gluten-free blend if needed)
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ⅓ cup maple sugar or brown sugar
- 6 tbsp cold unsalted butter, cubed
- ¾ cup fresh or frozen blueberries
- ¾ cup heavy cream (or full-fat Greek yogurt for tang)
- 1 tsp vanilla extract
- Optional: zest of 1 lemon or orange
Instructions
1. Prep the Oven & Pan
- Preheat oven to 425°F (218°C).
- Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
- In a large bowl, whisk together:
- Buckwheat flour
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Sugar
3. Cut in Butter
- Add cold butter cubes.
- Use a pastry cutter or fingertips to rub butter into flour until mixture resembles coarse crumbs.
4. Add Blueberries
- Gently fold in blueberries. If using frozen, toss them in a bit of flour first to prevent bleeding.
5. Add Wet Ingredients
- In a small bowl, mix cream, vanilla, and citrus zest (if using).
- Pour into dry mix and stir gently until dough just comes together. Do not overmix.
6. Shape & Cut
- Turn dough onto a floured surface. Pat into a 6-inch round, about 1¼ inches thick.
- Cut into 8 wedges and place on baking sheet, spaced apart.
7. Bake
- Bake for 18–22 minutes until golden and firm to the touch.
- Cool slightly before serving.
Notes
These hearty scones are lightly sweetened and studded with juicy blueberries, making them perfect for breakfast or afternoon tea. Serve them warm with butter, clotted cream, or a drizzle of honey. They also pair wonderfully with a cup of hot tea or coffee for a cozy treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Scones / Breakfast
- Method: Baking
- Cuisine: Western-inspired
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: Moderate
Keywords: Buckwheat scones, Blueberry scones, Nutty scones, Flaky scones, Blueberry baked goods
