Strawberry Thyme Buckwheat Scones

Strawberry Thyme Buckwheat Scones

6

2¼ cups plus 2 tablespoons all-purpose flour

¾ cup plus 2 teaspoons buckwheat flour

2 teaspoons aluminum-free baking powder

½ teaspoon baking soda

1 tablespoon fresh thyme

2 tablespoons sugar (ideally 1 tablespoon granulated and 1 tablespoon turbinado, otherwise 2 tablespoons granulated)

½ cup unsalted butter, cold and cut into 8–10 pieces

10 ounces strawberries, hulled and cut into ½-inch dice (2 cups)

¾ cup crème fraîche (can substitute full-fat sour cream)

2 tablespoons vanilla extract

1 large egg

1 egg yolk

Set a rack in the center of the oven and preheat to 350°. Line two baking sheets with parchment paper.


Briefly mix together the flours, baking powder, baking soda, thyme, and 1 tablespoon of the granulated sugar, until just combined.


Add the cold butter pieces and pulse/beat on low speed, until the butter is beginning to break down, but there are still pieces the size of a pea. This takes about 15–30 seconds in a food processor, 30–60 seconds in a stand mixer, and likely a few minutes by hand (using two butter knives or a pastry blender to cut the butter into the flour).


Turn the flour mixture into a large bowl and use a wooden spoon to gently fold in the strawberries.

In a small bowl, whisk together the crème fraîche, vanilla, egg, and egg yolk. Use the wooden spoon to combine the wet ingredients into the flour mixture and stir until the dough just comes together. The dough may need to be kneaded once or twice by hand, and will be soft and very sticky.


Use a ½-cup measuring cup to scoop out rounds of dough and set them at least 2 inches apart on the lined baking sheets. Sprinkle the 1 tablespoon of turbinado or granulated sugar across the tops of the scones. Put one baking sheet in the refrigerator to keep the dough cool while the other sheet bakes. Bake the scones for 30–35 minutes, rotating the sheet halfway through, until the scones are golden brown on the edges and pale golden brown in the centers. Let the scones cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool a few more minutes. Serve warm.

From Issue

No. 05 / Summer 2018

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 17 / Summer 2021

No. 17 / Summer 2021

Recent Recipes

The Italian on the Beach

The Italian on the Beach

The Spritz-Oh

The Spritz-Oh

The Honey Don’t… 
Forget Your Mask

The Honey Don’t…
Forget Your Mask

The Tongue Wiggler

The Tongue Wiggler

Cape Air Flight to P-Town

Cape Air Flight to P-Town

The Barrens

The Barrens

Homemade Sweet Vermouth

Homemade Sweet Vermouth

Oysters with Cucumber Radish Mignonette

Oysters with Cucumber Radish Mignonette

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Fresh Corn Salad with Peas and Herbs

Fresh Corn Salad with Peas and Herbs

Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

Young Carrots with Lemon, Thyme, and Olive Oil

Young Carrots with Lemon, Thyme, and Olive Oil

Recent eM Blog Posts

1/4