Ingredients for Buckwheat Cornmeal Scones
- 1 large egg
- 1/2 cup milk
- Heavy Cream
- All Purpose Flour
- Buckwheat Flour
- 1/2 cup coarse cornmeal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 1 tablespoon raw sugar (optional)
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How to Make Buckwheat Cornmeal Scones
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, milk, and heavy cream. Set aside.
- In a large bowl, combine the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt.
- Cut in the cold, coarsely chopped butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some larger butter pieces remaining.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. The dough should be slightly sticky but hold together.
- If the dough is too wet, add 1-2 tablespoons of all-purpose flour, one tablespoon at a time, until it comes together.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle.
- Cut the circle into 8 equal wedges using a sharp knife or pizza cutter.
- Place the scones onto the prepared baking sheet.
- Refrigerate for at least 15 minutes (this helps prevent the scones from spreading during baking).
- Brush the tops of the scones with a little milk and sprinkle with raw sugar (optional).
- Bake for 12-15 minutes, or until the scones are golden brown and cooked through.
- Let cool slightly on the baking sheet before transferring to a wire rack to cool completely. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
27g
Fat
26g
Carbs
9g
