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