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.
We tried a tasty buckwheat and millet scone with a thick covering of confectioners sugar glaze at Sofra. I loved it! So…I tried to recreate the recipe for you! YUM!
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.
Glazed Blueberry Buckwheat & Millet Scones
- Makes 8
- 2/3 cup buckwheat flour
- 1/3 cup millet
- 3/4 cup gluten free flour blend (I used King Arthur's Gluten Free Measure for Measure flour)
- 1/4 cup sugar
- 2 teaspoons baking powder (use GF if following gluten free diet)
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon all-spice, optional
- 1/2 cup butter (cold)
- 2 eggs
- 1/3 cup lactose free milk
- 1 teaspoon vanilla
- 1/2 cup blueberries (fresh or frozen), optional
- 1/2 cup confectioners sugar
- 1-2 teaspoons milk
- Preheat oven to 350 degrees F.
- In large bowl, add buckwheat flour, millet, GF flour blend, sugar, baking powder, salt, cinnamon and all-spice, if using; stir to blend.
- Add butter to bowl, in small bite size pieces.
- Using pastry blender, blend flour mixture with butter to form crumble-like mixture.
- Add in eggs and milk stirring mixture gently.
- On parchment paper, add a little GF flour, and roll dough out with your hands to form a round and flattened disc.Using a biscuit cutter, cut scones into 8 circles and place on parchment lined baking tray. (OR alternatively, just scoop dough out of bowl onto baking tray in 8 even spoonfuls, instead of using biscuit cutter). Leave about 1-2 inches between scones.
- If desired, add 5-6 large blueberries into each scone (I used frozen blueberries).
- Bake for 15 minutes or until lightly browned on the edges and cooked through.
- In small bowl, whisk up glaze stirring confectioners sugar and milk with a fork until creamy.
- Drizzle glaze over warm scones.
6 replies on “Glazed Blueberry Buckwheat & Millet Scones“
Hello Kate, thanks so much for your wonderful recipes and advice regarding a FODMAP diet. I’d like to make the buckwheat millet scones and have a question regarding the King Arthur’s Gluten Free Measure for Measure flour that you used for the recipe. Does it already contain xanthum gum? I prefer to mix my own GF flour according to a recipe given in an Annalise Roberts cookbook and then add the xanthum gum separately. If I used your recipe, how much xanthum gum would I add or do you not use it at all? Thanks very much.
When adding xanthan gum to a recipe, I use about 1/4 teaspoon per cup of GF flour blend. Hope that helps!
Thanks for this recipe, Kate! I just made your carrot, banana, kale muffins this past weekend and they are great. Not too sweet. I’ll be trying these soon too. Your website has been a great resource for me. Thank you!
The scones are not sweet at all…which is why I like a little drizzle of icing. 🙂
For some crazy reason, I don’t tolerate any dairy, including butter. Do you have a suggestion on what to substitute? Thanks.
Not sure. For scone style recipes–the butter seems to work best. You could try oil and make them into muffins, possibly. The texture will be different!
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