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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.