Buckwheat and Chocolate Chip Scones
Buckwheat and chocolate chip scones cooling on rack.
Ingredients for your scones.
Ingredients:
1 c buckwheat flour
1-1/4 c ap flour, plus more for your hands/countertop when kneading the dough and for flouring your rolling pin
1 c whole milk or heavy cream. (Use plant milk such as full fat coconut milk for vegan)
1/2 c granulated sugar
1 whole egg. Can use flax eggs (1tbsp ground flax, 3 tbsp cold water) or aquafaba (3 tbsp per 1 egg)
1 stick frozen butter (1/2 c), unsalted. Use cold coconut oil for vegan
2 tsp baking powder
1/4 c semi sweet chocolate chips
Pinch fine sea salt
(Can add 1/2 c blueberries or chopped raspberries)
1 tsp cinnamon
1/4 tsp ground nutmeg
Tools Needed:
Mixing bowl
Wire whisk
Measuring cups/spoons
Cheese grater
Dough knife
Baking pan
Parchment paper
Plastic wrap
Rolling pin
Wooden spoon or rubber spatula
Oven
How to make them:
If making flax or chia eggs, make them first. If using whole egg, crack in small mixing bowl and mix thoroughly. Add all your dry ingredients to the bowl, except for the chocolate chips. Whisk until thoroughly incorporated. Add wet ingredients and mix with wooden spoon or rubber spatula. Grate frozen butter into the mix. If using cold coconut oil, put in correct amount and work in with dough knife. Using your dough knife, combine butter into the dough. Work with dough knife until all of the butter is thoroughly incorporated and small clumps form. Toss in chocolate chips and quickly knead in the bowl to incorporate. This will be a shaggy dough at this point in time.
Flour work table with AP flour and knead your dough gently for 2-3 minutes. Be careful not to overwork it or let the butter get too warm. Form a dough ball, wrap in plastic wrap and refrigerate for 30 minutes.
Remove dough from refrigerator and place on counter top for a couple minutes. Work as quickly, you don’t want the butter to get too warm. Use your floured rolling pin and roll the dough into an oval shape about 3/4 inch thick. Fold dough in half, and roll out into roughly the same shape as before. Do this process 3 times. This is so you get some nice layers in your scones. Once last oval shape is made, cut dough into triangles. I made mine into 8 individual scones, but you can go smaller if you’d like. Place the cut pieces onto a parchment lined baking sheet and place in your freezer. At this point in time, preheat your oven at 400 degrees. Once preheated, place the unbaked scones into the oven for 15-20 minutes. You want the raw scones to bo COLD when they get baked off or else the shape won’t hold. They’re done when you can insert a toothpick and it comes out mostly clean. They’ll continue to cook after they get removed from the oven
These scones are AMAZING. They have fantastic flavor, they’re soft and the texture is quite nice.
Enjoy!
-Logan
