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(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.

makes 8

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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.

a bit more #gnom-gnom:

(vegan) berry buckwheat crumble
pear 'n cardamom (agave) jam
(vegan) rye gingerbread scones
(vegan) tipsy truffles

by Paola in breakfast vegan

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  1. November 19, 2012

    Yummy! And the presentation is so beautiful – I’d definitely buy a book like this. There’s one important thing you can add about buckwheat – it is one of the best source of rutin – an antioxidant that does wonders to the quality of blood and blood vessels. It also contains lignans that may help to regulate oestrogen levels in the body. x

    • Paola #
      November 19, 2012

      Of course that you would know so much about buckwheat! I knew about its wonders as an antioxidant, but not the details. Hopefully you will one day expand your facebook page!

  2. November 19, 2012

    I love buckwheat, but never thought of adding it to scones. I sounds great.

  3. November 19, 2012

    Oh, I do have to try these, but do you think frozen raspberries would work okay?
    Not much of a chance of finding fresh ones here now.
    Love buckwheat!!
    Thank you for sharing Paola!
    xo.

    • Paola #
      November 19, 2012

      I have actually done it with frozen raspberries before and it works out just fine! Just made sure you let them defrost naturally and you just have to be a tad bit more careful when incorporating them as they break more easily! Let me know how it turns out! xx

  4. November 19, 2012

    I love the use of buckwheat, raspberries, and agave in these scones. Loving the fact that they’re vegan. Plus, if you sub the flour with some rice flour you can make them gluten-free.
    They’re right up my street: healthy, and delicious!

    PS those are some pretty looking raspeberries: where did you find them? :)

    • Paola #
      November 19, 2012

      I love the idea of using rice flour- thank you Mike. I actually have not experimented too much with it, but think it is time to start.

      The raspberries are gorgeous right? There is a market here in Mexico City called ‘Mercado de San Juan’ that is any foodie’s paradise.

  5. November 19, 2012

    What a beautiful blog! Your scones look delicious. I adore buckwheat, a lovely substitute for wheat flour. Can’t wait to browse :)

  6. November 19, 2012

    those raspberries are gorgeous! your photos are perfect.

    and i love the idea of using coconut oil!

  7. November 20, 2012

    These look gorgeous! The fresh berries in the scones look so tempting… And I like how you pancake-ified your scones with a little drizzle of maple syrup. (It’d be less healthy, but you could also make a maple glaze for them with maple syrup and powdered sugar… : )

  8. November 25, 2012

    That sounds so good, I really like buckwheat – though it might have to wait until next year when raspberries are back in season here. I’m not keen on buying food that has been flown half way across the globe. I try to mostly stick to that and excuse my banana-buying with the fact that they’re actually never in season in the UK ;-) Have a lovely Sunday xo

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