Despite it's name, buckwheat is not wheat at all. In fact buckwheat is not even a cereal grain. However, buckwheat kernels have many similarities to cereal grain kernels. Because of it's strong, distinct flavour, dark colour and lack of gluten, buckwheat flour is typically used in combination with wheat flour. You can read more about this flour here.
Reading about this cookies here and here prompted me to try it.
It was a good decision because I LOVE how the cookies turned out. It was crunchy, buttery and very flavourful. Would definitely be making more of this in the future.
Eversince I tried this recipe I was hooked. In fact I use to make this almost every week. That's how much I love this scone recipe. I usually have this for breakfast or as an afternoon snack. I am not fond of walnuts so I used sunflower seeds. I love the added crunch.
Cornmeal-Buckwheat Scones
recipe adapted from Pure Dessert
1 large egg
1/4 cup whole milk
1/4 cup heavy cream
6 ounces all-purpose flour
1.5 ounces buckwheat flour
1.5 ounces cornmeal
1/2 cup muscovado sugar
2 and 1/2 tsps baking powder
1/4 tsp salt
150 grams cold unsalted butter
3 ounces coarsely chopped walnut (I substituted with 1/4 cup sunflower seeds)
demerara sugar for sprinkling
extra milk or cream for brushing the tops
In a small bowl, whisk the egg with the milk and cream. Set aside.
In a large bowl, thoroughly whisk together the flours, cornmeal, sugar, baking powder and salt.
Cut butter into several pieces and add it to the flour. Cut the butter into the flour, tossing the pieces to coat them with flour as you work until it resemble bread crumbs. Stir in the walnuts.
Pour the egg mixture over the dry ingredients.Combine the ingredients together just until all the dry bits are moist and the dough looks shaggy.
Turn the dough out in a lightly floured surface. Shape into squares, rounds or wedges. Refrigerate for 30 minutes.
Brush the tops of the scone with milk or cream and sprinkle lightly with demerara sugar.
Bake in a preheated oven 200 C. Bake for 12-15 minutes.
