Buckwheat Cornmeal Scones Recipe

Name: Buckwheat Cornmeal Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1/2 cup milk, plus more for brushing; 1/4 cup heavy cream; 8 ounces all-purpose flour; 1 1/2 ounces buckwheat flour; 1 1/2 ounces cornmeal; 1/3 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 6 tablespoons unsalted butter, chilled; 1 tablespoon raw sugar, for sprinkling

Servings: persons

1 egg
1/2 cup milk, plus more for brushing
1/4 cup heavy cream
8 ounces all-purpose flour
1 1/2 ounces buckwheat flour
1 1/2 ounces cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled
1 tablespoon raw sugar, for sprinkling

1
Whisk the egg, milk, and cream together and set aside.
2
Combine the flours, cornmeal, sugar, baking powder and salt.
3
Add the butter, coarsely chopped. Work the butter into the flour mixture leaving some clumps slightly larger others.
4
Slowly add the milk mixture until the dry mixture is just wet. The dough should be rough and sticky, but hold together in a ball when lightly kneaded. If it is too wet, add a bit more all purpose flour.
5
Turn the dough out onto a lightly floured surface and shape it so it is about 3/4 inch thick. Cut the dough into equal sized pieces and form the scones.
6
Place on a parchment lined baking sheet, and refrigerate until ready to bake.
7
Preheat the oven to 425F Brush the tops of each scone with a bit of milk, and sprinkle with a bit of raw sugar if desired.
8
Bake for 12 to 15 minutes, or until the tops are golden brown. Cool on a wire rack, and serve immediately.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 egg, 1/2 cup milk, plus more for brushing, 1/4 cup heavy cream, 8 ounces all-purpose flour, and more.

Yes, Buckwheat Cornmeal Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckwheat Cornmeal Scones

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