Scones. To me they scream, “Come on, sit down, take a break, have some tea.” My school year schedule is back to full warp speed. Coaching, work, orchestra rehearsals, swim meets. These days my favorite ritual to decompress is finding new podcasts and listening while baking. Hearing stories about what makes people tick; their passions, their struggles, their loves, and everything in between, is grounding and inspirational. Human beings are pretty incredible, aren’t they?
I’ve had scones on the brain lately. Maybe because it currently feels like there isn’t time to sit and have a scone. These blackberry buckwheat cream scones are made with buckwheat and almond flours. Buckwheat, a naturally gluten-free grain, is high in fiber, zinc, copper, and potassium with a slightly nutty flavor. Coupled with almond flour, the combo makes for a protein packed scone, bursting with jammy pockets of blackberry. Swapping out actual cream for organic coconut milk, these scones are also dairy-free.
The podcast episode I listened to this week while making these scones was from Death, Sex, & Money (available below). Much of it resonated with certain aspects of our life and experiences, and a lot of it made me smile. Whatever your week is looking like, take a break, have a listen, and make some scones. But most importantly, smile.
Blackberry Buckwheat Cream Scones (gf + v)
- 3/4 cup arrowroot starch
- 3/4 cup buckwheat flour
- 2 cups almond flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon flaxseed meal plus 3 tablespoons hot water
- 8 oz organic coconut milk full fat, plus a little more for brushing tops
- 4 oz maple syrup I prefer grade B
- 1 teaspoon pure vanilla extract
- 1 cup blackberries
- 1/2 cup organic sucanat for sprinkling
Heat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat.
In a large bowl, combine arrowroot starch, buckwheat flour, almond flour, salt, and baking powder with a whisk.
In a small bowl, add flaxseed meal and hot water. Stir together with a fork making a slurry. Set aside.
In a medium bowl, whisk coconut milk, maple syrup, and vanilla extract. Add half of liquid mixture to the dry ingredients, stirring with a fork. Add the flaxseed slurry and the rest of the liquids. The dough will be more like a thick batter. Feel free to add more almond flour if it seems too thin.
Carefully fold in blackberries. Using a 1/4 cup, scoop and drop batter on prepared baking sheet. With a pastry brush, brush tops of scones with extra coconut milk. Sprinkle with sucanat.
Bake for 16 minutes, or until tops start to turn golden brown.
Remove scones from from baking sheet and place on wire rack. Serve scones warm. Best served the day they are made, but otherwise store up to a day or two in an airtight container.