Cherry Chocolate Buckwheat Scones // A Cozy Kitchen

Cherry Chocolate Buckwheat Scones

Breakfast, Scones & Muffins

Cherry Chocolate Buckwheat Scones // A Cozy Kitchen

I love a good scone. Maybe it’s because I love English things like Downton Abbey, Mini Coopers and corgis. I’m not sure, but scones, tea and my pinky out is my current mood. I feel like I have another part of me that loves sweet tea, rollers in my hair, fried green tomatoes (the food and the movie) and Nashville. But that’s for another day. (ALSO CAN WE DISCUSS LAST NIGHT’S EPISODE?!)

Today we’re exploring my more dainty, English, proper side. I had leftover cherries hanging in my fridge and chocolate chilling in my pantry. I figured I couldn’t let this combination pass. It needed to be done.

I’ve been wanting to make some sort of buckwheat scones for a long time now. I adore buckwheat. It really does have a bad reputation because it has the ability to turn fluffy, light baked goods into heavy, door stoppers. But if done right (read: cut with all-purpose flour) it can really add a nice nutty, earthy flavor. These scones aren’t hockey pucks. No sireee. No. They’re tender, buttery, with a big, hearty, scone-like crumb. I li-it-uh-lot.

Roasted Cherries

If your cherries aren’t juicy, ripe and awesome, then the little dehydrating step I included might be needed. I love dehydrating juicy fruit before putting them in baked goods. Last year I did the same thing with Strawberries and Cream Scones. It resulted in no soggy little patches.

Roasted cherries results in a concentrated flavor, but some of the extra juice that creates unneeded moisture disappears. Baking tricks!

This scone recipe is slightly sweet, a teeny bit salty and spiked with chunks of fresh in-season cherries and chocolate. It’s the thing I want to wake up to on a summer-ish Saturday morning.

This weekend is Memorial Day and I plan on eating summery scones and finding a pool. I’m also thinking I need this donut floaty in my life. I mean, don’t we all?!

Cherry Chocolate Buckwheat Scones

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Serving Size: 8 scones

Ingredients

  • 1/2 pound cherries, pitted and quartered
  • 1 1/4 cup all-purpose flour
  • 3/4 cup buckwheat flour
  • 1/4 cup white granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, 8 tablespoons
  • 1/2 cup semi-sweet chocolate chunks
  • 1/2 cup-3/4 cup heavy cream

For Egg Wash:

  • 1 egg, beaten
  • Splash of heavy cream
  • Turbinado sugar

Directions

  • Preheat oven to 200 degrees F. Place the cherries on a parchment-lined baking sheet and bake for 30 minutes. Cherries will appear drier and a bit wrinkly. Set aside.
  • In a medium bowl, mix together all-purpose flour, buckwheat flour, sugar, baking powder and salt. Using a box grater, grate the cold butter into the flour mixture. Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal. Gently stir in the cherries and chocolate, being sure to coat them in the flour mixture.
  • Pour in 1/2 cup of heavy cream and mix until the dough begins to form. Add a tablespoon at a time until the dough forms a ball. I needed about 2 tablespoons, so the end measurement was 1/2 cups of heavy cream, plus 2 tablespoons. Transfer the dough and all dry, floury bits to a liberally floured countertop and knead the dough by hand just until it reaches a slightly sticky mass, 5 to 10 seconds. Pat the dough to a 1/2-inch thickness. You can cut the scones into 8 wedges or you can use a biscuit cutter. I did the latter and rerolled the scraps to get 8 circular scones. Place the scones on a parchment-lined baking sheet. Transfer to the freezer to chill for 10 minutes. While the scones are in the oven, preheat it to 400 degrees F.
  • Before placing them in the oven, brush the tops' of the scones with the egg wash and sprinkle with the turbinado sugar. Transfer to the oven and bake until the scones are lightly browned, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or room temperature with butter.
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35 Comments

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  • Reply suzanne June 16, 2013 at 12:54 pm

    sophie —- thanks for the scone recipe. when i saw the scones in the fridge one morning, i took a piece of one to taste, feeling guilty because i wasn’t sure ivy wanted to share. Then i couldn’t stop tasting!

  • Reply Sophie June 8, 2013 at 6:29 pm

    These were killer good!! I didn’t change a thing about your recipe except I doubled it πŸ™‚ Sharing the love πŸ™‚ The dried cherries I slightly rehydrated and warmed in some rum were awesome. But I bet starting with fresh is eeeeven better! Thanks for dinner!

  • Reply Sophie June 7, 2013 at 8:17 am

    I have been dying to cook/bake more with buckwheat!… trying these this weekend with some dried cherries I have in the freezer. Since your instructions have fresh cherries only partially dried in the oven, I might try slightly rehydrating my dried cherries with like — oh — a little bourbon or some such thing. I’ll keep you posted on results πŸ™‚ I HEART your recipes girlfran.

  • Reply DLG in Mich June 6, 2013 at 9:04 am

    I made these last night. I did not have buckwheat flour so I subbed whole wheat. I also used dark chocolate because I’m obsessed with it. They are delicious! Thanks for a great recipe that will get used over and over again.

  • Reply Jayne May 26, 2013 at 8:18 pm

    I like that you dehydrate the cherries before adding to baked goods. It’s an excellent tip! Next time I use juicy fresh fruits, I might want to do the same.

  • Reply Nina May 26, 2013 at 7:14 am

    What temp do we bake the scones at? I made them this morning (with massive modifications based on what I have in the fridge, so if this recipe doesn’t turn out I certainly won’t be blaming you) but realized I don’t know what temp they bake on!

    • Reply Adrianna Adarme May 26, 2013 at 9:13 am

      AH 400 degrees F. How did I miss that! It’s in now!

      • Reply Nina May 26, 2013 at 10:05 am

        Thank you! I figured that was about the temperature. They were delicious, by the way. My husband and I demolished 2 each, and they are extra nice with coffee as well as tea!

        • Reply Adrianna Adarme May 26, 2013 at 1:31 pm

          YAY! So awesome. I’m falling more and more in love with buckwheat. It’s my new obsession.

  • Reply Lindsey May 24, 2013 at 6:30 am

    i love buckwheat! and thanks for the tip on roasting fruit, i never heard of doing that before!

  • Reply Francesca May 24, 2013 at 3:48 am

    My boyfriend is over the moon for scones… will definitely be remaking this at home!

  • Reply Rhia Halili May 23, 2013 at 11:42 pm

    I do love Downton Abbey too! I’m obsessed with it! And the scones are so yummy! thank you for the recipe. xoxo

  • Reply Sue Sawyer May 23, 2013 at 8:25 pm

    Love the idea of roasting the fruit. One stick or 6 T. Butter?

    • Reply Adrianna Adarme May 23, 2013 at 9:57 pm

      Ah! One stick, 8 tablespoons. I’ll change that right now. Thanks for catching.

  • Reply Gourmet Creations May 23, 2013 at 7:14 pm

    GREAT!

  • Reply Joanne T Ferguson (@mickeydownunder) May 23, 2013 at 6:03 pm

    G’day! Cherry and chocolate, two of my faves, TRUE!
    Love your photo, very warm and welcoming too!
    Cheers!
    Joanne
    What’s On The List
    http://www.whatsonthelist.net

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