BUCKWHEAT SCONES WITH MAPLE GLAZE

-Buckwheat flour -All-purpose flour -Salt -Baking powder -Cinnamon -Sugar & Powdered sugar -Butter -Milk -Egg -Sour cream -Maple syrup

Combine dry ingredients in a large mixing bowl. Whisk until combined.

Next you will ‘cut in’ the butter, which means you are working cold butter into the dry ingredients using a pastry blender, fork or even your hands.

Work the butter in until pea-sized lumps form.

Add the milk, sour cream and a beaten egg to the mixture and gently stir with a fork until a crumbly dough forms. 

Start the kneading process by pressing the dry flour into the dough, then gently start folding the dough over and pressing to knead.

Gently keep kneading the dough until the dough smooths out. This should take about 10-12 passes. Shape the dough into a 1/2 inch disc once it's ready. Cut into 8 slices and arrange on a baking sheet lined with parchment. 

Bake at 400F for about 15 mins. For icing: combine powdered sugar, maple syrup, milk and salt in a small bowl. Whisk until smooth.

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