I have always adored scones! They bring me back to my childhood where scones were a prominent feature! My Mum used to always have fresh scones out of the oven when we'd arrive home from school to bribe us into getting our homework done before an hour of violin practice followed by music theory class or drama. Chewing on her delicious scones in our warm kitchen was my refuge before hours of challenging discipline! So safe to say, if there's a scone on the menu I can have, I'm gonna have 10 of them! Such was the case on a recent trip to Gjusta Bakery in venice Beach!
Gjusta is my favourite bakery in LA and they do the most incredible Buckwheat & Cherry Scones. Being American, of course they're triangular and so as soon as I got back to London I went about creating my own version. These scones are great for people needing to up their daily fibre intake from grains. If you suffer with IBS then this is definitely a scone recipe you need in your life!
- 1/2 cup rolled oats (I use Rude Health's Sprouted Oats)
- 2 cups buckwheat flour
- Scant 1/2 cup natural brown cane sugar
- 1.5 tsps gluten-free baking powder
- 1 tsp ground cinnamon or cardamom
- 1/2 tsp gluten-free bicarb of soda
- 1/2 tsp salt
- 70g butter, softened and cut into small cubes
- 1 egg
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- Preheat your oven to180ºC fan. Line a large baking sheet with parchment paper and set aside.
- In a blender or coffee grinder, pulverise half of the oats into a rough flour.
- Put them and the remaining 1/4 cup of oats into a large mixing bowl. Add the flour, sugar, baking powder, cardamom/cinnamon, bicarb of soda and salt, and stir until well combined.
- Using two knives or your fingers, blend the butter into the flour mixture until well incorporated.
- In a smaller mixing bowl, lightly beat the egg, and then whisk in the vanilla and buttermilk. Add this to the flour mixture, stirring to combine.
- If you want to add any fruit or seeds fold them in now.
- Roll out your dough into a circular shape on a lightly floured surface.
- Once the dough is at a thickness you like cut the circle into 8 triangular scones. Half your circle, then quarter it, then half those quarters for each triangle to be roughly the same size.
- Place each triangular scone gently on the baking sheet and bake for nearly 20 minutes until the scones are firm on top but not hard or crunchy. Cool slightly and serve.
I love these scones with cheddar cheese and ripe tomatoes! But they're also great laced in salty butter straight from the oven with a good brew! I also love them toasted with crunchy peanut butter, banana and fermented strawberries leftover from making my Strawberry Shrub! :)