I have been making this scone recipe a lot this year and finally feel like it’s the way I want it to be. You know what that means! I get to share it with you.

You can use any fruit. For strawberries I tuck them into the little scones themselves, I do not stir them in. I prefer the way they ooze out when they are sandwiched in the middle of the dough. Delicious! For blueberries I mix them right into the batter, gently, at the end before I turn the dough out onto the counter. Experiment and have fun!

Buckwheat Scones
makes 8–12

3/4 C buckwheat flour
3/4 C whole wheat flour
1/2 C all purpose flour
2 T natural sugar
1 T baking powder
1/2 t salt
1 C whole milk + more to sprinkle onto scones
1 t vanilla
6 T unsalted cold butter
berries fresh or frozen

Preheat oven to 350ºF/230ºC. In a large mixing bowl, whisk together flours, sugar, baking powder and salt. Measure milk and pour it into another small bowl, add in vanilla. Take your butter straight from the fridge and cut it into your dry ingredients. Use knives, a pastry cutter or your fingers to mix the dough until everything is mixed together and craggy-looking. It’s okay if you have a few chunks of butter still in the dough. Slowly add in your milk/vanilla mixture and use your fingers to gently bring the dough together. (If you are adding in fruit by the mixing method, you can do that now and gently mix trying not to squish the fruit.) Turn your dough out onto a floured counter and pat down to about 1 inch thick. Cut into triangles. (If you are adding in fruit by the sandwich method, you can slice the scones down the middle horizontally and tuck your fruit inside closing up the edges of the dough around the fruit.) Sprinkle a little milk onto the top of your scones. Bake for about 20 minutes until the bottoms are brown. I like my scones a bit crusty so I let them cool for another 10 minutes on the baking sheet before transferring them to my counter. Eat warm with butter!

—MAV