Oatmeal-Buckwheat Fig Scones

I recently read a recipe for scones made with buckwheat flour and fig butter on one of my favorite food blogs, 101Cookbooks.  I love scones, and thought they sounded fantastic, but when I read through the recipe I wasn’t sure I had enough time to attempt it.  Instead, I used a tried-and-true Nick Malgieri recipe as my base, and substituted the flavor profile from this new recipe.  Instead of making the fig butter, I just added chopped dried figs into the batter.  The result was really yummy…a bit denser and strongly favored than the scones I normally make, but I loved them.  The other bonus?  Buckwheat flour is gluten-free, so those of you who avoid gluten can indulge with abandon!

Oatmeal-Buckwheat Fig Scones

Makes 12 scones

1 1/2 cups buckwheat flour (available at most grocery stores and health-food stores)

1 1/2 cups rolled oats

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

8 tablespoons cold, unsalted beutter cut into pieces

1 cup chopped dried figs

1 cup milk

Preheat oven to 450 degrees.

In a food processor fitted with the metal blade, pulse all dry ingredients.  Add the butter pieces and pulse until the mixture looks like cornmeal.

Add the figs and milk and pulse until a soft dough forms.  Turn onto a floured work surface and knead until no longer sticky (you can add a bit more flour if necessary).

Divide the dough into three disks, and cut each disk into wedge-shaped quarters.

Place scones about 2 inches apart on a baking sheet lined with parchment paper.

Bake for about 15 minutes or until golden and firm. 

Serve warm or store in an airtight container on the countertop for a few days, or frozen for up to 2 months.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.


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