Buckwheat Cornmeal Scones
Delight your taste buds with these hearty and rustic Buckwheat Cornmeal Scones, the perfect balance of wholesome grains and buttery tenderness. Featuring a combination of nutty buckwheat flour, slightly sweet cornmeal, and traditional all-purpose flour, these scones boast a unique texture and flavor profile that's both earthy and subtly sweet. Enhanced with a splash of maple syrup and a hint of vanilla, they bake to golden perfection with irresistibly crisp edges. Whether sprinkled with turbinado sugar for extra crunch or served plain with your favorite jam or butter, these scones are a delicious and versatile addition to breakfast or teatime. Ready in under 35 minutes, this recipe is as quick and easy as it is satisfying!
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 3 tablespoons Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted butter, chilled and cubed
- 0.75 cup Buttermilk
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 large Egg
- 2 teaspoons Optional: Turbinado sugar for sprinkling
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the buckwheat flour, cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Add the chilled cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the buttermilk, maple syrup, vanilla extract, and egg.
Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or spatula until just combined. Be careful not to overmix; the dough should be slightly sticky.
Lightly flour a clean surface and turn the dough out onto it. Pat the dough into a 1-inch-thick circle, about 7 inches in diameter.
Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. If desired, sprinkle the tops with turbinado sugar for extra crunch.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on the edges and firm to the touch.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy with a pat of butter, jam, or simply on their own!
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3264 mg | 142% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 83.4 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 289 mg | 22% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
