(vegan) raspberry ‘n buckwheat scones. These scones were born out of my love for buckwheat pancakes (particularly for relaxed weekend mornings). Buckwheat ranks top of my flour list when it comes to weekend breakfasts, and it really is not too shabby that nutritional wise it is considered by many a ‘superfood’.
Ranking low on the glycemic scale, containing a higher amount of protein than rice, wheat, millet and corn, and being a good source of magnesium- buckwheat is a food to be reckoned with.
I love these scones particularly when paired with raspberries (and a touch of rosemary during the winter months). They are easy peasy to make (way, waaay easier than pancakes)- whipped up in a flash, and devoured even quicker. Do note that these are definitely best served warm (and with a good dollop of maple syrup!).
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155 g (1 1/4 cup) unbleached flour
140 g (1 cup) buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
pinch fine sea salt
60 g (1/2 cup) coconut oil in its solid state, diced
2 tsp vanilla extract
60 mL (1/4 cup) agave nectar
120 mL (1/2 cup) almond milk (or soy or rice)
150 g (~ 1 cup) (or to taste) of fresh raspberries
Preheat oven to 180°C (350°F)
Whisk together the dry ingredients and place in a food processor with the coconut oil, vanilla extract, agave nectar and almond milk. Pulse a couple of times until it incorporates.
On a lightly floured surface incorporate (gently!) with your hands the fresh raspberries. A few will undoubtedly break along the way. Incorporate gently into a circle, flatten and cut with a sharp knife into 8 triangles. Place on baking sheet and bake for 15 minutes, or until tops are golden brown.
Serve warm with a good dosis of maple syrup.
IMPORTANT NOTE: while I provide measurements in both grams and cups throughout my recipes, I tend to favour weighing the ingredients for greater precision. Measuring by cups depends on too many variables (starting with how you pour the flour) and can be imprecise. I therefore highly suggest following the metric measurements for best results.