06/03/2025
(finally here’s a recipe!! 🫠 ((i accidentally got signed out of this instagram account but i’m back!)) Buckwheat Blueberry Scones with Fluffy Matcha Glaze 🫐
Scones:
200g (1 2/3 cup) buckwheat flour
100g (3/4 cup) all-purpose gluten-free flour
**you can totally use all gluten-free all-purpose flour if you don’t have buckwheat**
+ extra flour for coating berries and flouring your surface +
50g (1/4 cup) sugar
2 tsp baking powder
1/2 tsp salt
76g butter (1/3 cup), frozen into tiny cubes
226g (1 cup) canned coconut milk
70g (1/2 cup) frozen blueberries
Instructions:
Portion butter, cut into small cubes, and freeze for about 10 minutes. Preheat oven to 400 ° F.
Whisk flours, sugar, baking powder, and salt together. Add butter cubes, crumbling with your hands, a pastry cutter, or a fork. Work butter into the dry mix until you see butter chunks no larger than pea-sized.
Add coconut milk and mix until dough is almost combined. You should still see some flour left.
Toss blueberries with extra flour then add to the dough.
Flour a clean surface to work on. Knead the dough lightly only to combine into one ball. Dust with flour if it’s too sticky.
Roll or pat down the dough to a 1.5 inch thick circular disc. Cut dough into 8 even wedges, like pie cuts. Assemble wedges spaced out onto a baking sheet and bake for 13 minutes.
Fluffy Matcha Glaze
2g (1 tsp) matcha
2 Tbsp hot water to mix the matcha
75g (.5 cup) powdered sugar, sifted
180g (3/8 cup) canned coconut milk
Instructions:
Mix matcha in hot water until well-combined. Add coconut milk and powdered sugar.
