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.
- 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.