You were supposed to get this recipe before today. I don’t know what happened. I made these scones on Friday and here I am on Tuesday finally writing about them.
I think the weekend ran away with me.
Or I slipped into some strange time altering dimension.
I blame the tennis. It was all the fault of the tennis.
The reason for making these scones was simple. Everyone else had brioche eggy bread or bagels for breakfast. What did I have? Yoghurt and fruit. There’s nothing wrong with yoghurt and fruit. Most mornings this is a perfectly acceptable breakfast. But those are usually the mornings where everyone else has toast. Or cereal. When they have something as yummy as brioche eggy bread or bagels to choose from, I want something just as yummy too.
Enter the strawberry and chocolate buckwheat scone.
I used fresh strawberries, so the dough was quite sticky. I did use a round pastry cutter, but I wouldn’t blame you for cutting the dough into eight pieces instead. Do whatever you feel like. You could also change the fruit for cherries (cut them in half and remove the stone before adding) or blueberries.
These scones really are best served warm, so either eat them more or less straight away (after they’ve cooled a little) or let them go cold and then zap them in the microwave for a few seconds. You can also freeze them if you don’t what them for breakfast for the next three days (you will).
Strawberry & Chocolate Buckwheat Scones
- 115g fresh strawberries, hulled and cut into chunks
- 185g gluten-free self-raising flour (I used Doves Farm), plus extra for dusting
- 110g buckwheat flour
- 40g raw cane sugar (or light brown sugar)
- 1 tsp baking powder
- 1/4 tsp salt
- 110g unsalted butter (cold)
- 70g dark chocolate chips
- 120ml buttermilk
- Preheat the oven to 180 celsius and line a baking sheet with parchment paper.
- Put the flours, sugar, baking powder and salt into the bowl of a stand mixer. Cut the butter into small pieces and add. Using the paddle attachment, beat on a low speed until the mixture resembles rough bread crumbs. Gentle stir in the strawberries and chocolate chips.
- Add the buttermilk and mix until it starts to form a dough. Dust the work surface with a little buckwheat flour and tip the mixture out. Knead it gently for a few seconds with your hands until it reaches a sticky mass and all the floury bits have been incorporated.
- Pat it into a shape that is about 1 inch thick and then cut into 8 edges or use a pastry cutter.
- Place onto the baking sheet and bake for 15 minutes, until golden around the edges.
- Allow to cool for 10 minutes before diving in. Serve with butter.
Recipe adapted from A Cozy Kitchen