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2.6.15 Tart Cherry Buckwheat Scones

2.6.15 Tart Cherry Buckwheat Scones

While winter may not always be my favorite time of the year, one thing I will say is that it’s the perfect time of year to enjoy drinking tea. In the warmer months, hot beverages often seem out of place, but on a cold wintery February day (or morning, or evening, or anytime really), a hot cup of tea is really the perfect thing. I myself am quite the tea connoisseur, having something like 8 varieties on hand at any given time. Yes, I realize how ridiculous that sounds. But really, with so many types and varieties, it’s good to have options. I have everything from rooibos, yerba mate, and herbal ginger, to Taiwanese oolong and assam from India.

Of course, besides being deliciously warm and soothing, having a cup of tea is also a great excuse for some teatime snacks as well. And when thinking of all the delicious edibles one may choose to accompany their hot cuppa, scones for some reason seem the most appropriate. At least that’s the reason I gave myself for whipping up a batch of these beauties.

And these are not just any scones. Sure, like many scones, they’re tender and delicious, but unlike most scones, these are made with buckwheat flour for a delightfully different flavor. I’ve always been a fan of the robust, earthy flavor of buckwheat, and usually have some buckwheat flour on hand for crepes or other baked goods. Especially in winter, the heartiness of buckwheat flour makes these scones a more substantial teatime treat. Throw in some wonderfully sweet and sour dried cherries, and you’ve got the perfect scone.

Tart Cherry Buckwheat Scones

makes 8 large scones

  • 1 ½ cup all purpose flour
  • 1 cup buckwheat flour (I used Lonesome Stone)
  • ¼ cup sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 12 Tbsp butter (1 ½ sticks), chilled
  • ¾ cup heavy cream + more for brushing
  • 1 egg
  • 1 cup dried tart cherries
  • turbinado sugar for topping

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2. In a large bowl, combine the flour, buckwheat flour, sugar, baking powder, and salt. Mix well.

3. Cut the butter into very small pieces and add to the flour mixture. Using your hands, or a pastry cutter, mix butter pieces into the flour, breaking apart until dough resembles coarse meal.

4. Whisk together the cream and egg, then add to the flour mixture, stirring to incorporate until a cohesive ball of dough is formed. Mix in the dried cherries until evenly distributed in the dough.

5. Turn dough out onto a well floured surface. Using a rolling pin or your hands, shape dough into a square approximately 8” x 8”. Cut dough into 4 equal squares, and then cut each square across diagonally to form 8 large triangular scones.

6. Transfer scones to parchment lined baking sheet, brush the top of each with a little cream and sprinkle with a little turbinado sugar. Bake scones at 400 degrees until bottoms are a nice golden brown and tops are just beginning to brown, about 18-20 minutes. Cool slightly, then enjoy with a hot cup of tea.

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