Unusual Scones both Tender and Light

Unusual Scones? Well, I describe them this way because not everyone will have the flours I used, nor necessarily be able to replicate. I just had to put this recipe out here though, simply because these have to be the absolute lightest and most tender scones I have ever made.
 

Buckwheat Spelt Scones with Craisins & White Chocolate

I love scones. If they are rather dry, as with store-bought ones at times, I simply sip coffee or tea with them. No problem. If they crumble? No problem at all. I expect them to crumble a bit. But light? Even with all the awesome scones I have made to date, I don't think I have ever been able to describe them as "light." But these? They are light as feathers. Well, almost. But close enough.

You know how a really great pie crust has lightness, tenderness, flakiness? I would not go so far as to say these scones are flaky, exactly, but the tenderness and lightness is truly beyond amazing to me. Do they crumble? Oh yes. Not horribly. They just need a light hand, because they are that tender. 

One thing I did differently than usual, and I don't know how much difference this may have made: I used Kerrygold unsalted butter, instead of Land O'Lakes, as I usually do. I know European butters have less water content, and I had some Kerrygold on hand because I had made croissants recently and wanted the best butter possible.

(Oh, and Happy St. Paddy's Day to all my readers!)

So What are these Scones Made of, Anyway?

This morning I was thinking of making scones. My initial thought was to grind some whole Kamut grain and use that whole meal flour, since it is so light colored, it doesn't feel or taste like you are eating a whole grain. And then I thought about some organic white spelt flour in my freezer and went that direction instead. 

Buckwheat Spelt Scones
with Craisins & White Chocolate

But - I really didn't want just white flour scones. Granted, spelt is an alternative wheat, sometimes tolerated better than our modern-day wheat. But this spelt flour was not whole grain. So, whether modern wheat or not, it is still white flour. Empty carbs. And I sat there a few minutes looking around the kitchen wondering what I could add to the spelt flour to make these less "empty-carb." And I thought, "Buckwheat!" Buckwheat (read more about buckwheat here) is not a grain at all, not is is in any way related to wheat. Nor is it a grass. In actuality, it is a seed encased by its fruit, and related to rhubarb. I digress.

I happen to love the flavor of buckwheat. I have eaten it as a breakfast "cereal" instead of oatmeal. I often grind it in my grain grinder and make pancakes or waffles. Or even just soak the buckwheat with other seeds to make waffles or pancakes without added flour of any kind. I know buckwheat may not fall into everyone's favorite category, but it is in mine. 
 

A Template for Really Great Scones

I used a very similar base template recipe to what I have been using for a couple of years now, since this template really turns out some fantastic scones. I only altered the base template a tiny bit. This is the base template for great scones:

• 2 cups flour (I play with the flour combinations a lot, but keep to 2 cups)
• 2 - 3 tablespoons sugar (depending on other flavors going in)
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon cream of tartar
• 5 tablespoons cold butter
• 1 cup heavy cream

The mixing is pretty much the same no matter what you are mixing. Mix the first 5 ingredients, cut in the cold butter, finishing with fingers to break down into very small bits, add cream and form into dough. Presto. 

The alterations I made were using a tablespoon less sugar, since I wanted to add white chocolate, always over-the-top sweet. I also went with 1 teaspoon of salt. The half cup of white chocolate and half cup of craisins (dried cranberries) were the flavors I chose this morning. And without further ado, here is my recipe:

Buckwheat Spelt Scones with Craisins & White Chocolate

Makes 8 scones 
 

Buckwheat Spelt Scones
with Craisins & White Chocolate

1 cup (preferably freshly ground) buckwheat flour 
1 cup white spelt flour (or substitute all-purpose flour)
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon cream of tartar
5 tablespoons cold, unsalted butter
½ cup white chocolate bits, lightly chopped
½ cup craisins, lightly chopped
1 cup heavy cream

Preheat the oven to 425 degrees. Line a baking sheet with parchment and set aside.

Place the first 6 ingredients in a mixing bowl and whisk to combine. Add in the cold butter, cut into small cubes and cut in as for pie pastry. If the pieces stay too large, finish by using fingers to break up the butter into the flour mixture. Stir in the chocolate and craisins, then pour the cream over all at once and stir , tossing slightly, with a fork until the mixture starts to come together in a mass. Oil or spray a counter or smooth surface with cooking spray. Turn out the dough and pat into a ball, then do a quick knead, twice, just to bring the mass together. Pat it out to an 8-inch circle. Use a large knife and cut the circle across 4 times, making 8 wedges. Use a spatula to transfer the wedges to the parchment lines baking sheet, setting them at least an inch apart.

Bake the scones for approximately 15 to 17 minutes, until set and golden. Serve warm. 


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.