Buckwheat Scones with Blueberries/Blackberries
1 cup all purpose flour
1 cup buckwheat flour
2 ½ tsp baking powder
½ tsp salt
*4 tbsp. Buckwheat Honey
1 large egg
6 tbsp cold milk
6 tbsp cold unsalted butter, cubed
1 cup frozen blueberries or blackberries
In a large bowl, mix flours, baking powder and salt together.
Cut in butter to flour mixture using a pastry blender, 2 knives or your hands mixing to pea sized pieces.
In a separate bowl, combine Buckwheat Honey, egg and milk.
Add to flour/butter mixture and combine until moistened, adding more milk as required. Carefully fold in berries (kept frozen so they don’t bleed into dough) and transfer to parchment lined baking sheet.
Divide dough into 2 small disks and flatten each with your hand directly on parchment lined baking tray. Using a sharp knife, cut each dough into 4 pieces.
Bake in 3750 F. oven for 30 minutes or until centers are fully cooked. Dust with granulated sugar if desired.
*Buckwheat honey has a distinct malty/molasses flavour and compliments the buckwheat flour nicely in these scones.
Alternatively, use blueberry honey to pair with the blueberries/blackberries.