I didn´t quite know what to call these scones. They are chock-full of all kinds of pure wholesome goodness…so I just went with that. It´s a bit uncreative, but it honest, straightforward, and transparent. I like that in a person, so why not in a scone?
Scones are pure comfort food for me, topped with some marmalade and paired with tea. It´s a breakfast, brunch or afternoon tea´s lover. Truly. And scones, though they sound fancy and British, can be whipped up in no time, in and out of the oven, and in your mouth in 40 or so minutes. Every scone recipe goes the same way – you mix the dry ingredients, cut in the fat, and then add the liquid. It´s the same for biscuits. Scones are a lot like biscuits in the chemistry side of things. But we´re not talking biscuits, we´re talking scones. So let´s talk.
I´m gonna go out on a limb and say these scones are quite healthy. Many scones are not, often carrying ingredients such as heavy cream and lots of butter….though in moderation, there´s nothing wrong with those kind. But these kind, are not those kind. These scones are dense, flaky, rich, spicy, and not too sweet. Perfect with chai tea and milk and honey. I hate to admit, I ate three of them the day I made them, and they are disappearing quickly with house visitors….!
Pure Wholesome Goodness Scones
Makes about 15, depending on the size you cut them
1 cup buckwheat flour (or rice flour or any other kind of flour)
1 cup whole-wheat flour
1 cup oats, quick-cooking or regular
1/4 cup ground flaxseed
1/4 cup raw sugar
1/4 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/2 stick butter, cut into 1/2-inch pieces
2/3 cup any dried fruit mixture (raisins, apricots, cherries, figs, prunes, etc), cut into small pieces
3/4 cup+2 tbsp buttermilk
1 tsp vanilla extract
1 tbsp raw turbinado sugar
Preheat oven to 375 F. Line a baking sheet with wax paper.
In a large bowl, combine the dry ingredients (first 11 ingredients). Slice in the butter. Using your hands or a pastry blender, work it into the flour, until it creates a roughly crumbly mixture, leaving small pieces of butter present. Add the dried fruit mixture, mix. Add the buttermilk and vanilla extract. Mix well to combine all dry ingredients with wet. Dough should be sticky. If it´s too sticky add a tiny bit more flour. Transfer the dough to a very generously floured surface. Fold over 4-5 times, and flatten into a roughly round disc about 1-1 1/2-inch thick. Cut into triangles of your desired size. Brush each scone with milk, and top with raw sugar. Place on prepared baking sheet and bake in oven 25-30 minutes, or until golden brown. Cool on rack, and enjoy warm with tea!!