Four-grain Granola Scones

I bought a bag of buckwheat flour yesterday for Sunday brunch, which is not this post but the next (I promise!) The recipe for the brunch didn't call for much so I started doing some research into other uses for buckwheat. Pancakes and blinis are obvious but I was in the mood for a good scone.

So did some hunting, came out with a good base and made my own little alterations.

These are quite morish and a little on the dry side, which is what you want out of a scone. They are yummy on their own with a little butter or could be piled high with jam or a nut butter of some kind. I have a jar of cashew butter in the cupboard begging to be eaten.

I didn't have any granola so I used muesli, which is sort of similar in my head. If you don't have either, oats could be substituted, with perhaps a little chopped nuts and some dried fruit for added flavour

Don't worry about the variety of flours. Mix and match, as long as you keep the measurements right. This is just what I had on hand to use. Rice flour, tapioca flour, cornmeal, polenta, could all be subbed. And this could be made wheat and/or gluten free if you wish. Worship at the alter of altering recipes.

1/2 cup wholewheat flour

1/3 cup spelt flour

1/4 cup rye flour

1/4 cup wheatgerm

2/3 cup buckwheat

1/4 cup demerara sugar

2 1/4 tsp baking powder

1/3 cup chilled butter, in pieces. (this is 80g butter for the brits)

1/3 cup milk

1 egg

1 tsp vanilla

1 cup granola or muesli

Mix together flours, sugar and baking powder. Cut in butter with pastry cutter or blender. You can also rub it in by hand. You want it looking like breadcrumbs.

Mix together milk, egg and vanilla. Stir into flour mix until it forms a sticky dough. Pour onto floured surface. Knead in granola until all mixed together.

You can roll the dough out and cut rounds or you can drop the dough by

spoonfuls onto a baking sheet.

Bake at gas 6 until slightly golden on the bottom. Due to the nature of the flours, the tops won't turn golden. Mine took about 10-15 but our oven is screwy. So just watch. These are another that burnt bottoms will seriously alter the taste. Be careful! If they are cooking too fast, turn the heat down.

nom nom nom...