I was really amazed when I stumbled upon this recipe. My husband was baking his favorite cherry chocolate chunk cookies and decided to add 1 cup of buckwheat flour to the mixture to see if it would turn out like scones. Sure enough, he really baked scones. I am not kidding when I say that this is best blackberry scone recipe that I have ever tasted. The resulting product is buttery and so tasty. Even if you are not gluten intolerant, you will love these scones. We make them every Saturday morning and often share them with our friends.
- 2 1/2 cups almond flour
- 1 cup buckwheat flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 rapadura sugar
- 1/2 butter cut into small pea size squares.
- 1/2 cup plus 3 tbs water
- 1 cup of your favorite wild or domestic frozen blackberries
Mix the dry ingredients in a Cuisinart Food Processor.
Cut the butter into the flour mixture with a fork or food processor.
Mix the wet ingredients and gently fold into the butter and flour mixture.
The batter should be thick enough to form an ice cream scoop size round ball without falling apart. Do not over mix.
Scoop out golf ball size of the batter and place on to a cookie sheet with either parchment paper or a Silpat silicon baking liner.
You can test the scones by pricking them with a fork or toothpick. If the toothpick pulls out dry, the scones are done!
Bake at 415 degrees F for 15-20 minutes in a oven until golden brown.
Enjoy these scones with a cup of your favorite tea or fresh roasted coffee. These scones are so easy to make and your friends and guests will love them.