Buckwheat Brown Sugar Scones


Buckwheat Brown Sugar SconesStreuselI have been in a scone kinda mood!  I love the crunch of the sugar on top.  The firm outside, the tender, flaky inside!  Luckily this month’s theme bodes well for my scone addiction.  We are baking up breakfast treats in June!

My other recent addiction has been soba noodles.  Soba noodles inspired me to incorporate buckwheat into a scone.  When my daughter saw these cooling, she asked, “What are the cement colored things in the kitchen?”  Admittedly buckwheat flour has a unique hue BUT it also has such a complex and hearty flavor.  Combined with brown sugar and generously topped with sparkling sugar, these are a great way to start the morning.

I’ve also just taken to starting my morning with pour over coffee!  I know, I know, I’m only about 5 years behind the rest of you.  During this time at home, a drastic thing occurred – my Keurig stopped working!  As I scoured the internet on how to fix it, I hit upon a Bon Appetit article detailing pour over coffee!  I didn’t go too crazy, I only bought a Hario dripper and server.  I refrained from buying a gooseneck kettle (yet)!  Don’t fret – I was able to fix my Keurig however I haven’t used it in weeks since discovering the joy of methodically making pour over coffee.  I love the simplicity of making coffee this way.  Combined with the simplicity of these scones, my AM routine has become much less routine!

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Buckwheat Brown Sugar Scones

  • Author: Streusel
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 scones 1x


1 c. buckwheat flour

1 c. all-purpose flour

1/2 c. packed brown sugar

1 T. baking powder

1/2 t. salt

5 T. unsalted butter, cold and cut into chunks

about  1/2 to 3/4 c. half and half

1/4 c. sparkling sugar (or turbinado sugar)


  1. Combine the first five ingredients and briefly mix using the paddle attachment with a stand mixer.
  2. Add the cut up butter to the mix and beat on low speed until the butter is crumbly with the dry ingredients.
  3. While the mixer is still running on low speed, slowly add the half and half into the mixture.  Only add enough just until the dough comes together in a ball.  Try not to over wet the dough.
  4. Using a rolling pin, place the ball on a baking stone or baking sheet and roll out about 1/2 inch thick, the circle will be about 8 inches in diameter.
  5. Generously brush on half and half cream on the top of the scones and also generously sprinkle the sparkling sugar on the top as well.
  6. Cut the scones into 8 wedges and then using a spatula move the wedges out so they are about an inch apart before baking.
  7. Bake at 400 degrees fahrenheit for 15 to 18 minutes or until slightly browned.
  8. Cool slightly and serve.
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