Figgy Buckwheat Scones

I went a little overboard in the bulk section of the grocery store last weekend. I picked up grains (millet, quinoa), baking supplies (buckwheat flour, brown rice flour, demerara sugar), lentils, almonds, and dried fruit. Lots of fun.

I bought the buckwheat flour in order to make a scone recipe from Kim Boyce's Good to the Grain, which I saw on 101Cookbooks. I've had a jar of fig-sesame jam sitting around for a few months and I wanted to use it up, so I didn't make the fig butter in the recipe (although it sounded fantastic).

I didn't get any pictures of this step, but you roll up the dough into a log, cut it in half, refrigerate until cold, then cut each half in six slices (twelve slices total) and bake. The dough logs can keep in the fridge for up to two days, so these would be great for make-ahead breakfast or brunch.

The scones turned out really well, not too sweet, with deeply caramelized edges from the jam.  I've heard good things about this cookbook and now that I've tried one of the recipes, I definitely want to check out the whole book.

I did make a couple of changes to the recipe. It includes both buckwheat and all purpose flour, I reduced the all purpose and added in some brown rice flour. I also used the recently-purchased demerara sugar, which added extra crunch.

I am just a sucker for new ingredients sometimes.