Buckwheat Scones with Maple Glaze
These Buckwheat Scones are hearty and the maple glaze pairs perfectly with the nutty buckwheat flavor. Best part is they are made in one bowl with pantry staples in under one hour!
I thought I was getting a little tired of buckwheat as I’ve been developing lots of buckwheat recipes lately but these buckwheat scones have me back on the buckwheat train. They are just everything a good scones should be. They aren’t too sweet, the buckwheat adds heartiness and its distinct flavor pairs splendidly with maple! Let’s make them!
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What you’ll need
Buckwheat scones with maple glaze
- Buckwheat flour
- All-purpose flour
- Salt
- Baking powder
- Cinnamon
- Sugar
- Butter
- Milk
- Egg
- Sour cream
- Maple syrup
- Powdered sugar
How to make buckwheat scones
Combine the dry ingredients in a large mixing bowl. Dry ingredients for this recipe will be buckwheat flour, all-purpose flour, baking powder, salt, cinnamon and sugar. Whisk until combined.
Next you will ‘cut in’ the butter, which just means you are working cold butter into the dry ingredients. A pastry blender works best for this, but you can also use a large fork or even your hands.
Work the butter in until pea-sized lumps form (below photo on the left). Add the milk, sour cream and a beaten egg to the mixture and gently stir with a fork until a crumbly dough forms (right).
The dough will still have quite a bit of dry flour that isn’t worked in and that’s ok. Just empty the larger dough pieces onto a liberally floured work surface and add the excess flour to the top of the dough mound.
Start the kneading process by pressing the dry flour into the dough, then gently start folding the dough over and pressing to knead. A little tip for making this a smoother process – rub some flour in between your hands before you start! This will help the dough from sticking to your hands as you work.
Gently keep kneading the dough until the dough smooths out. This shouldn’t take too much kneading, about 10-12 passes should do. Shape the dough into a 1/2 inch disc once its ready.
Cut into 8 slices and arrange on a baking sheet lined with parchment. I typically do and egg wash on scones because it gives them such great color. It’s always optional and doesn’t affect flavor, and with buckwheat scones I found, you can’t really tell much since the color of buckwheat flour is pretty dark.
If you want to try though, go for it!
Bake at 400F for about 15 minutes, until slightly golden around the bottom, and remove from oven. Transfer the scones to a wire cooling rack immediately and allow them to cool before icing.
The pairing of buckwheat + maple is a delicious one! You’re going to love this scone recipe. They feel like a treat but they also feel nutritious and paired with a cup of coffee they taste even better!
Looking for more buckwheat recipes?
Try these yummy treats!
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More delicious scone recipes
More tasty buckwheat baking recipes
Buckwheat Scones with Maple Glaze
These Buckwheat Scones are hearty and the maple glaze pairs perfectly with the nutty buckwheat flavor. Best part is they are made in one bowl with pantry staples in under one hour!
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 8 scones 1x
Ingredients
Scones
- 1 cup buckwheat flour
- 3/4 cup all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3 tbsp granulated sugar
- 6 tbsp salted butter
- 1/3 cup sour cream
- 4 tbsp milk
- 1 egg, beaten
Maple glaze
- 2/3 cup powdered sugar
- 3 tbsp pure maple syrup
- 1 tbsp milk
- pinch of salt
Instructions
- Preheat oven to 400F.
- Add both flours, granulated sugar, salt, baking powder and cinnamon to a bowl and stir to combine.
- Add the butter and use a pastry blender to cut in the cutter until pea-sized lumps form.
- Add the milk, sour cream and beaten egg. Stir gently with a fork until a dough begins to form. There will still be some dry flour mixture that isn’t worked in and that’s fine.
- Empty the dough onto a work surface thats been sprinkled liberally with flour. Try to put most of the dry flour mixture on top of the dough mound so you can work it in easier.
- Press the dough down with *floured* hands and start kneading the dough by folding the dough and pressing down and repeating this process until a fairly smooth dough forms. You don’t want to over work it so try to keep it at about 10-12 kneads.
- Shape the dough into a 1/2 inch disc, then cut into 8 slices.
- Arrange the pieces on a parchment-lined baking sheet and baking for about 15 minutes, until just beginning to get some golden spots on top and the bottom.
- Immediately transfer the scones to a wire cooling rack once removed from the oven.
- Allow them to cool fully before icing.
- Make the icing: combine powdered sugar, maple syrup, milk and salt in a small bowl. Whisk until smooth. A mini whisk works great for this!
- You can drizzle the icing over the scones, slather it or even dip them. Enjoy!
