snowy mountain

Maple Buckwheat Scones

The buckwheat gives these scones depth and the maple syrup lends sweetness (though once I forgot the maple syrup and they were still really good). Very good with blueberries, peaches, and/or Maple Tahini Glaze as well!

Total time: 40 mins. Makes 8 scones.

Materials: 2 mixing bowls; measuring vessels; well-floured cutting board and knife; sheet pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 1 cup all purpose flour
  • 1 cup buckwheat flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ stick butter
  • 7 tbsp apple sauce
  • 4 tbsp maple syrup
  • ¾ cup greek yogurt
  • 1 egg
  • Dash salt
maple buckwheat scones yogurt


  1. Preheat oven to 350˚F, flour a cutting board, and butter a baking sheet.
  2. In one mixing bowl, combine 7 tbsp apple sauce, ¾ cup yogurt, 1 egg, and 4 tbsp maple syrup.
  3. In another mixing bowl, combine 1 cup all purpose flour, 1 cup buckwheat flour, 1 ½ tsp baking powder, ½ tsp baking soda, and dash salt.
  4. Cube a cold ½ stick butter and use your fingertips to mix it into the flour until the butter chunks are pebble-sized.
  5. Add the wet batter to the flour and butter mixture and combine.
  6. Scoop the (somewhat wet) batter onto the cutting board into a log shape. Lightly coat by sprinkling flour. Using a floured knife, cut the log into triangles and transfer the scones to the baking sheet.
  7. Bake at 350˚F for ~25 minutes until the scones are browned.

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