Today’s recipe is a hearty and healthier scone that I made with buckwheat flour and millet! Russ and I went to Sofra Bakery in Cambridge, MA this weekend. There was snow on the ground but several of Sofra’s customers ate outside in their cute sidewalk seating area. The sun provided just enough warmth to enjoy a little al fresco dining in the middle of March! Not a regular event in New England…but honestly the sun truly provided enough warmth to enjoy a light bite outside.
Buckwheat is an ancient grain that is gluten free and fiber rich, 1/4 cup contains 3 grams of fiber. Buckwheat flour definitely makes the scone a bit more hearty. I added a few blueberries to some of the scones since Russ is a huge fan of blueberries plus they are rich in polyphenols, which function as prebiotics (food for our probiotic gut microbes). Fiber + polyphenols are all good for gut health!
The buckwheat scones we enjoyed at Sofra Bakery–also has millet, another ancient grain. You may recognize millet as it is often used in bird food mixes (just an interesting fact). Ha! Millet is magnesium and fiber rich, 1/4 cup contains 3 grams of fiber and meets 15% of your magnesium needs.
These buckwheat and millet scones are easy to make and are a portable snack or treat.