Menu Enter a recipe name, ingredient, keyword...

Cornmeal-Buckwheat Scones with Walnuts


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 large egg
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 1/3 cups all purpose flour
  • 1/3 cup buckwheat flour, preferably stone-ground
  • 1/3 cup cornmeal, preferably stone-ground
  • 1/3 cup sugar, plus extra for sprinkling
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp cold unsalted butter
  • 3/4 cup coarsely chopped walnuts
  • Extra milk or cream for brushing tops


Servings 9


Step 1

In a small bowl, whisk the egg with the milk and cream. Set aside. In a large bowl, thoroughly whisk together the flours, cornmeal, sugar, baking powder, and salt. Cut the butter into several pieces and add it to the flour. Using two knives or a pastry blender, cut the butter into the flour, tossing the pieces to coat them with flour as you work and continuing until the largest butter pieces are the size of fat peas and the rest resemble bread crumbs. Stir in the walnuts. Pour the egg mixture over the dry ingredients and, using a rubber spatula, fold the ingredients together just until all the dry bits are moist and the dough looks shaggy, not smooth.

Gather the dough into a ball and knead it gently against the sides of the bowl five of so times, pressing loose pieces into the dough, until the dough just holds together (it should not be smooth) and the bowl is fairly clean.

Turn the dough out onto a lightly floured board and pat it into a 7-inch square or 8-inch round about 3/4 inch thick. Trim the edges of the dough, and cut the dough square into 9 squares or rounds or cut the dough round into 8 wedges. Push any scraps together (without kneading them) to form additional scones. Transfer to a plate. Refrigerate for 30 minutes.

Position a rack in the center of the oven and preheat the oven to 425 degrees F.

Line a baking sheet with two layers of parchment paper. Place the scones at least one inch apart on the lined baking sheet. Brush the tops of the scones with milk or cream and sprinkle lightly with sugar. Bake until the tops are golden brown, 12 - 15 minutes. Cool on a rack. Serve warm or at room temperature.


You'll also love

Review this recipe

Corn Pudding w Scallions and Red Peppers New Potato, Corn and chickpea salad