Talking Trash: Blackberry and Buckwheat Scones

Thursday, May 19, 2016


Scones are sort of a brunch band-aid for when you and someone in your group has been involved in a shadowy game of throwing shade. A peace offering, of sorts. They're an edible version of, “I’m sorry I called you a dirty hooker behind your back to all of our friends, even though I totally caught you giving head on the stairwell at the club to that Slavic drug dealer. Here’s some scones.”

And, then, peace fell upon the land.

At least, until the hooker leaves the room and you start that slam talk up again.

Ah well… at least these scones should assist in a temporary truce. Just sweet enough with the tart, juicy flavor of fresh blackberries suspended in a nutty buckwheat dough. Utterly irresistible, and if these little flavor bombs don’t help you move forward then simply salt the earth of that former friendship and move on because nothing will.

1 ¼ cups bread flour
1 cup buckwheat flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
1 stick unsalted butter, cubed
1 cup heavy cream
1 cup blackberries
1 egg, beaten
crystalline or sanding sugar (optional)

1. Whisk together the bread flour, buckwheat flour, sugar, baking powder, salt, and cinnamon in a bowl.

2. Cut in the butter using a pastry cutter, a pair of forks, or your fingers until the mixture is sandy with a few pea-sized bits of butter here and there.

3. Add the heavy cream and blackberries. Take off your rings and be prepared to get your hands dirtier that the rumors you’ve heard. Fold the mixture together with your hands until the cream is incorporated. Drizzle in a bit more cream if you need to.

4. Turn the whole mess out onto a lightly floured surface and knead together three or four good turns. You don’t want to overwork it, but buckwheat needs extra attention that wheat flour. Shape the dough into a square and cut into 16 pieces.

5. Preheat oven to 375F. Place the scones on two parchment-lined baking sheets and chill in the fridge for 30 minutes. Have a shot or two while you wait and ponder the best way to text your frenemy an invite to brunch. Pleasantly tipsy, take the scones out of the fridge and brush them with egg. Give them a bit of sparkle with sanding sugar if using.

6. Bake for 25 minutes, give or take, until lightly golden brown along the edges. Cool on a wire rack. Best served warm or with butter and no drama.

Blueberry Lavender: A teaspoon of culinary lavender and substituting the blackberries for blueberries makes for a fragrant and pleasantly purple scone.

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