Years ago I settled on a basic maple pecan scones recipe that I’ve made dozens of times.
I made a variant on it today that turned out well so wanted to jot down some notes to remember it:
- Same basic recipe
- Swap in 1 cup of Bob’s Red Mill buckwheat flour instead of the cup of whole wheat flour
- Mix in about a half cup* of roughly-chopped pistachios instead of the pecans and “pecan flour”
- Mix in about a cup of pitted and halved fresh sour cherries
- I splashed in a little extra maple syrup because of the tart cherries
The dough was wetter than I’m used to (likely due to the cherries and different behavior of the buckwheat flour), but I didn’t add more flour– I tried baking as is. They took about 22 minutes at 425F but still fully baked.
They were delicious– I’d make this again, with a few changes:
- I’d use 2-3 times as many pistachios (the recipe makes two skillets worth of scones, so each scone only had a few pistachios)
- I’d probably include twice as many sour cherries
- The cherries were very tart– I liked that, but I’d consider doing something more with them to add a bit of texture + sweetness– perhaps macerating them with a bit of sugar, or lightly candying them, or dehydrating them a bit first.