Cranberry Double-Buckwheat Scones

Name: Cranberry Double-Buckwheat Scones
Ingredients: Dry Ingredients; 1 2/3 cups Cornmeal; 1 cup Buckwheat Flour; 1 tablespoon Baking Powder; 1/2 teaspoon Salt; 1/8 cup Sugar (optional, if you like scones on the sweet side); 8 tablespoons Cold Butter; Wet Ingredients; 1/3 cup Honey (I used buckwheat); 1/2 cup Water; 1/4 cup Plain Yogurt (or milk); 2 Eggs; 1 teaspoon Vanilla Extract; 1/2 cup Pecans; 1/2 cup Cranberries

15 ingredients

6 steps

Ingredients

Dry Ingredients
1 2/3 cups Cornmeal
1 cup Buckwheat Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/8 cup Sugar (optional, if you like scones on the sweet side)
8 tablespoons Cold Butter
Wet Ingredients
1/3 cup Honey (I used buckwheat)
1/2 cup Water
1/4 cup Plain Yogurt (or milk)
2 Eggs
1 teaspoon Vanilla Extract
1/2 cup Pecans
1/2 cup Cranberries

Directions

1

Preheat oven to 375 F and grease a cookie sheet. Stir all dry ingredients except for butter together with a fork. Chop butter into small pieces then work into dry mixture with hands or pastry cutter until the largest pieces are the size of peas.
2

Toast pecans in oven for 6-8 minutes or in 300 F toaster oven for 12 minutes, checking several times during toast to make sure they are browning evenly and removing when they release a nutty smell. Let cool. If cranberries are very large (like mine were) now might be a good time to chop them in half.
3

Mix together wet ingredients other than nuts and cranberries.
4

Pour wet ingredients into dry and stir to combine. Add cranberries and crumble in nuts, and stir them through the mixture.
5

Place scone mixture onto greased cookie sheet with a heaping 1/4 cup measure.
6

Bake for 18-22 minutes until lightly browned on top.