Updated: May 4, 2018
Being a child with a very Irish father, I always had a natural draw to scones. I'm not sure if that's even PC to say but nevertheless, who doesn't love scones? Now that I think about it, I feel like the majority of humans are drawn to scones regardless of their father's origin. THEY'RE JUST SO D*MN GOOD! Light, airy, fluffy... it sounds like i'm describing a fairy but no, I'm describing a scone.
Now that I've loured you in with this mouth-watering picture of my buckwheat scones, I have something to confess...
If you want a more friendly, less earthy scone, DO NOT use buckwheat. I personally love buckwheat because it is gluten-free and has a low glycemic index. That being said, buckwheat has a very earthy flavor. Like dirt. So proceed with caution. I had to eat mine with jam (I'm talkin' homemade raspberry jam— with no added sugars or preservatives. Don't get wild people) So let's cut to the chase. Recipe below.
· 2 cup of buckwheat flour (highly recommend you use almond flour or whole grain flour instead)
· 1 tbsp of baking powder
· ½ tsp of baking soda
· ¾ tsp sea salt
· 4 tbsp non-dairy butter (I used Earth Balance brand because it tastes like butter and is non-GMO, and coconut oil melts too quickly)
· 1 tbsp lemon juice
· 1 cup plain, unsweetened almond milk
· Coconut sugar to garnish (optional)
1. Preheat oven to 450 degrees (F)
2. Combine lemon juice with almond milk
3. Fold dry ingredients together in large mixing bowl
4. Add COLD butter to the try ingredients, need until you get a bunch of small sand granuales
5. Slowly stir in the almond milk until you get a dough consistency (it's OK to not use all the milk, or add more if needed but that's more unlikely)
6. Lay the dough out on a flat surface. Be careful - DON'T overwork the dough!
7. Use a circular cookie cutter (or rim of a glass, I used a wine glass. Stop judging me, Karen.) to make scone shapes
8. Place circular scone shapes on a baking sheet close together so they fluff in the oven
9. Brush the top of each scone with butter & sprinkle with sugar
10. Bake for 10-15 minutes
Let me know if you made these! And if you decided to substitute the buckwheat, I'd love to hear your experiences!