On hot summer days I’m always feelin’ pie. And ice cream. Ice cream is important.
Somedays I want pie with a side of ice cream. Somedays I want ice cream with a side of pie. If I’m feeling the latter, that’s when these little baby mini hand pies are called to order. Cuuuuute.
But let’s be honest, while I love the flavor of this buckwheat crust (it’s nutty and robust and earthy), it kind of gives the crust a more dull brown color than the pretty golden brown we usually associate with pie crust. Soooo, we’re calling these ‘rustic’. That’s what we do, right? Whenever something is sort of ugly, we just call it ‘rustic’…? Yes. I think we’re gonna call these “rustic.”
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.