Buckwheat Cornmeal Scones

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 egg
• 1/2 cup milk, plus more for brushing
• 1/4 cup heavy cream
• 8 ounces all-purpose flour
• 1 1/2 ounces buckwheat flour
• 1 1/2 ounces cornmeal
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled
• 1 tablespoon raw sugar, for sprinkling

Recipe

• 1 whisk the egg, milk, and cream together and set aside.
• 2 combine the flours, cornmeal, sugar, baking powder and salt.
• 3 add the butter, coarsely chopped. work the butter into the flour mixture leaving some clumps slightly larger others.
• 4 slowly add the milk mixture until the dry mixture is just wet. the dough should be rough and sticky, but hold together in a ball when lightly kneaded. if it is too wet, add a bit more all purpose flour.
• 5 turn the dough out onto a lightly floured surface and shape it so it is about 3/4 inch thick. cut the dough into equal sized pieces and form the scones.
• 6 place on a parchment lined baking sheet, and refrigerate until ready to bake.
• 7 preheat the oven to 425f brush the tops of each scone with a bit of milk, and sprinkle with a bit of raw sugar if desired.
• 8 bake for 12 to 15 minutes, or until the tops are golden brown. cool on a wire rack, and serve immediately.