Hey friends, I've been wanting to share this little scone rendition with you for a bit but got distracted by cookies. And posting a budget salmon dinner for 2 on Shop Rite's blog. Definitely check that out if you're looking for classic ideas for budget meals. Also Melissa Clark has a fun sheet pan dinner in The Times. Gotta love the sheet pans. They pretty much get the workhorse treatment in my kitchen too. Anyways, back to breakfast. Since I made Kim Boyce's popular buckwheat-jam scone a few months back on here, I didn't think I needed another recipe for a deliciously charcol-colored scone swirled with bright jam. But I wanted to experiment with just dropping a bit of buckwheat into my regular un-rolled scone dough. So I did just that. Here is the dough, unbaked. I mixed it in the bowl to form a mound then sliced it twice on the sheet pan.
It's been so snowy over here, and therefore a prime time to turn on the oven. Since I knew these warm morning goodies would be dark grey as Bob's Red Mill buckwheat is a darker breed that dyes everything, I decided to throw in some black and blueberries for color coordination. I also infused my half-and-half/egg mixture with a little maple syrup for flavor. I think that idea was born out of the desire to make some buckwheat pancakes in the near future, but not wanting to stand at the stove and flip flip flip. While scones and muffins cook, a pop in the shower is possible : ) Side note: I did, however, break out our waffle maker last week to make Roost's almond flour waffles and they were great! I highly reccommend them. For now though, let's move on to buckwheat, berry, maple, in scone form.
Buckwheat Berry Scones
makes 4
93 grams (3/4 c) grams all purpose flour
30 grams buckwheat flour (1/4 c)
pinch lemon zest
1 1/2 heaped Tbsp natural cane sugar
1/4 tsp sea salt
1/2 tsp baking powder
1/8 tsp baking soda
50 grams (scant 4 Tbsp) cold unsalted butter, cut in pieces
1/2 large egg (lightly beaten, measured to 26 grams)
50 ml scant 1/4 c half and half
10 ml maple syrup
1/2 tsp vanilla bean paste or extract
heaped 1/4 c (small handful fresh blue and/or blackberries, cut in half if large)
Turbinado to sprinkle, a little extra flour and half and half
Oven to 425, rack in center.
Cut butter into pieces, and blackberries in half if large. Set both (butter and berries of choice) in the freezer.
Set sheet pan aside with a little parchment on it, and dust with a sprinkle flour.
Whisk to combine flour, sugar, salt, baking powder, soda, zest in large bowl.
Whisk to combine measured egg with half and half and vanilla in small bowl. Set in fridge.
With fingers (my choice here) or pastry blender, rub butter into dry mix to form coarse meal with pieces no larger than a pea. Work quickly to keep butter solid. Stir in half of berries gently. Make a well and pour in half and half mix, stirring from outside to moisten and stirring gently only to combine. Stir in rest of berries.
When mix starts to hold together, flour your hands and form dough into ball. With floured hands transfer to dusted tray. Pat dough into mound a heaped inch, and with a lightly floured knife, slice in half, then in half again. Wedge the pieces apart either in a line or separated circle.
Sprinkle with a little turbinado. I always put the pan in the freezer for a minute while I clean a little. Bake about 20 minutes, checking towards the last 5. The dark color dough will mask golden-ness but there should be some browning on top and bottom of the scones. Let cool on the sheet pan on a rack for at least 5 minutes, then for another 5-10 off the pan on a rack. Spread with a little mascarpone and fruit butter or jam!
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